How to cook kazylyk from horse meat at home

Types and names of horse sausage

Horse meat is used to prepare various sausages. This type of meat gives the product a special piquant taste, elasticity and many beneficial properties. It is unlikely that you will be able to find such sausage in ordinary stores; it can be purchased in markets in Central Asia. In addition, it is presented in specialized stores. Such products with numerous beneficial properties have many names among different nations:

Kazy is common in Uzbekistan and Tajikistan. It is considered to be a festive dish. As a rule, Tatars and Turks prepare it on special holidays or for weddings.
Makhan is a healthy dry-cured sausage made from horse meat and raw fat.
Kyzylyk is an ancient dish that has been beneficial since the times of the Bulgars. Its preparation complies with the strictest canons of Islam.
Sujuk is made in Azerbaijan and Turkey, and both Tatars and Arabs value its beneficial properties. It has another name - tutyrma. The cooking recipe has many features; it happens that lamb and beef are also added to it.

Kazy can be either smoked, dry-cured or boiled, it all depends on recipes and traditions, it will be equally useful and will not cause harm.

There is a special rule: sausages with beneficial properties must include only natural products (horse meat, fat, lard and intestines), this is what explains the benefits.

Important! To prepare horse sausage with the greatest benefit and best taste, you should take meat from fattened horses that have reached the age of 3 years: it has special properties.

Types of horse sausage and its price

Horse meat is used to prepare various sausages. The meat has an unusual taste and an interesting elastic structure. There are several varieties of the product:

Kazy. This sausage is popular in Uzbekistan and Tajikistan. It is usually served during the holidays. Tatars and Turks love to cook such sausage for weddings. It is also offered to be eaten on special occasions. It is, of course, not included in the daily menu. Sold on the market in Moscow for 390-420 rubles per 400 grams;
Mahan. It is a dry-cured product made from horse meat and raw fat. It is widespread among populations with many ethnic groups - for example, among the Turks and Tatars. Sold at 490-520 rubles per 0.5 kg;
Kazylyk. An ancient dish that originates in Bulgarian cuisine. During preparation, all current canons of Islam should be observed. Rarely found in stores, and its price tag is 890-950 rubles/kg ;
Sujuk. This sausage is prepared in Azerbaijan, as well as in Turkey, among the Arabs and Tatars. Another name for the product is tutyrma. A special recipe is used for preparation. The sausage contains horse meat, sometimes lamb and beef are added to it. It is put on the shelves at 910-940 rubles/kg .

Sausage can be smoked, dry-cured or boiled. The composition includes exclusively natural products. For better taste, the product is prepared from the meat of fattened animals that have reached the age of 3 years.

Horse meat is ideal for dietary nutrition; with the help of this meat you can improve your health and get rid of excess weight. The composition includes organic acids that improve the functioning of the digestive system. The product is absorbed very well. True, the disadvantages include high calorie content and the need to comply with strict storage requirements.

Beef kazy recipe. 2 recipes / Boiled and dried horse meat kazylyk

Horse meat kazylyk or simply kazy is a traditional Turkic homemade sausage. Kazylyk is prepared in two ways - boiled or dried. Both options are considered a holiday dish. In addition, in the past, dried kazylyk from horse meat helped preserve the meat for good use. Since horse meat, like any dried meat, could be stored for a long time in a cool, dry place such as a barn or cellar. After preparation, dried kazy sausage was used both as an independent dish and as a meat base for many hot dishes. Today I’ll try to tell you how to cook homemade kazy sausage using both methods. In Tatar and Bashkir villages, after the slaughter of an animal, both versions of kazylyk are usually stuffed at once. Dried for future use, and boiled to be enjoyed in the near future. However, with the advent of refrigerators, preparations for boiled kazy can now be frozen and stored for a very long time.

My kazy recipes are very simple and accessible even to novice housewives. It just takes a little patience and accuracy.

1 recipe for kazy – boiled:

1.5 kg fatty horse meat (belly)

0.3 - 0.5 kg of fat (depending on the fat content of the meat)

1 horse or beef intestine or a special sleeve for stuffing sausages

1 - 1.5 tbsp. coarse salt

coarsely ground black pepper

3 - 4 cloves of garlic

Bay leaf

1 onion

How to cook kazylyk:

In order to prepare boiled kazylyk from horse meat, the meat is cut into long, wide ribbons up to 20 cm in length and about 5-6 cm in width or in fairly large pieces. I prefer ribbons. The fat is cut into large longitudinal pieces. According to the rules, fat should account for up to 30% of the total volume of sausage, but this one is strictly for everyone. My family likes thicker boiled kazy.
The meat and fat are thoroughly rubbed with chopped garlic, salt and pepper. Now they need to be placed in an enamel or plastic container, or in a bag. Cover the horse meat and keep it in the refrigerator for 12 – 20 hours.
The intestine must be intact and undamaged. It is washed under cold water, then turned inside out and carefully scraped out the mucus with a knife. Then the intestine must be thoroughly rinsed again in cold water. If you clean it in advance, then the intestine should be stored in a bag so that it does not dry out and remains elastic.
We tie the prepared quiche on one side with a thick canvas thread. If instead of intestine you have a sleeve for stuffing sausages, then you will need to soak it according to the instructions on the package, then tie it up too.
After marinating the filling, the intestine is evenly stuffed with pieces of meat. The fat is usually pushed along the strips of meat, on one side.
Once filled, the intestine is tied at the end. The finished kazy stick can have a length from 20 to 40 cm and is stored in the freezer.
Now directly about how to cook kazylyk. The sausage is filled with warm water and placed on low heat. After boiling, the intestine is pierced with a needle in 3-4 places. Add the peeled onion and bay leaf to the water. Cook the kazy without a lid, over low heat, for about 1.5-2 hours (depending on thickness and length).
The finished sausage is taken out of the pan, cooled and only then cut. Otherwise it will leak. Traditionally, kazylyk is served well chilled, but sometimes warm. This is what you like.

How to prepare and boil a delicacy?

It is worth considering that in most cases, cooks themselves decide how much and what to take for a particular dish. But, if you take the basic recipe for preparing kazy, it looks like this:

We will need about 1 kg of horse meat (meat taken from the ribs), 500 g of horse fat, about 50 cm of horse small intestine, a head of garlic, a tablespoon of cumin, a teaspoon of ground black pepper, a bunch of dill and salt to taste.
Wash the meat thoroughly and dry it with towels, cut into bars (arbitrary or 2 cm wide and 7-8 cm long).
Peel the garlic, chop it using a press or chop it very finely with a sharp knife. Mix the component with the meat.
We cut the lard into arbitrary cubes and also add it to the meat. Sprinkle the resulting mixture with spices, mix thoroughly and leave to marinate. To do this, cover the mixture with a gauze cape and put it in the refrigerator for at least two days.
After the specified time, we begin manufacturing the semi-finished product. To do this, turn the intestines inside out and rinse thoroughly in salt water, changing the liquid several times. Be sure to remove a thin film from the surface of the products, rub the surface with salt, scrape it and rinse it several more times.

We turn the intestines back inside out and tie one end, 2-3 cm from the edge, with nylon thread. We fill the intestine with the marinated mixture through the other end, compact it well and tie it on the other side.
Place the workpiece in a wide pan or basin, so that it fits completely into the container. Fill with plenty of water and bring the mixture to a boil. Then we put dill sprigs in the water, and pierce the sausage in several places (it will cook better and will not burst). You need to cook the product for at least 2-2.5 hours over low heat, skimming off the foam regularly.

Usually, each housewife uses her own set of spices and seasonings intended for preparing kazy. But the classical approach generally requires cooking sausage not just from meat, but from a whole horse rib, then the product takes on the appearance of a curved stick. Some prefer a product without any fat at all, made only of meat and spices. Over the centuries-old history of this delicious dish, many variants of its preparation have appeared, and everyone can choose the one they like the most.

Composition of horse meat

The composition of horse meat is amazing in the amount of microelements and vitamins; it is especially rich in iron and vitamin A. According to some scientists, eating horse meat helps neutralize the effects of radiation and other harmful environmental factors on human health. Even the ancient nomads were convinced of the positive properties of horse meat, even claiming that it improved potency.

Horse fat, although unpleasant to the taste, has medicinal properties and is used in cosmetics, medicines for respiratory diseases and healing ointments, in particular for burns or frostbite. Horse meat is recommended for consumption by people who have had hepatitis (jaundice) or other liver diseases.

Hypoallergenic horse meat also contains vitamins E and B, which help improve blood circulation, and due to the huge amount of iron it is very useful for people suffering from anemia. However, despite the huge number of positive aspects, horse meat is still not as popular as other meats. Why? Let's figure it out now.

Chemical composition and calorie content of horse meat sausage

The benefits of horse meat are recognized; it is recommended for consumption as a source of valuable protein and a mass of minerals.

The calorie content of 100 grams of horse sausage is 377 kcal.

Compound	Quantity
squirrels	19 g
fats	33.5 g
carbohydrates	0 g
alimentary fiber	0 g
water	0 g

The chemical composition of kazy is very rich and useful:

potassium,
sodium,
phosphorus,
copper,
iron,
magnesium,
thiamine,
riboflavin,
nicotinamide,
sulfur,
vitamins B, A, E, PP.

Good advice

A real delicacy with a subtle, delicate and unique taste - halal horse sausage, without which not a single important feast among the peoples of the East is complete.

What is horse sausage called?

Horse sausage is known to consumers under the names “Kazakh”, “Crimean” and “Kazanskaya”. These types of sausages differ in cooking technology, and the only thing that connects them is the use of horse meat as the main ingredient.

Depending on the production technology, horse sausage is divided into several types:

“Kazakh” (second name – Kazy), is produced in four types:

- dry-cured,

- smoked,

- semi-smoked,

- boiled.

“Crimean” (second name – Makhan), is produced in two types:

- dry-cured,

- smoked.

"Kazanskaya" is produced in two types:

- semi-smoked;

- boiled.

Cooking horse sausage

The preparation of sausage from horse meat is not significantly different from the preparation of sausages from other types of meat, but there are still some technological features.

Features that differ from standard sausage production include:

principle of deboning the carcass - unlike traditional production, when separating horse sausage from the bone, the meat is removed not as a whole cut, but muscle by muscle, separating and cutting off each muscle separately;
for horse sausage (especially dry-cured varieties), the meat is trimmed exclusively to the highest grade - only pure meat and fat are used, without veins and connective tissues;
When ripening meat for horse sausages, no ripening accelerators are used;
unlike other types of meat, horse meat for sausages in salting and spices matures for at least 40 days;
cutting meat into horse sausages (with the exception of boiled varieties) is done only by hand.

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Harm of horse sausage

In terms of its properties, horse meat is an ambiguous product, however, contrary to widespread fears, nutritionists claim that there is no harm from eating horse sausage for the body, since only premium-grade trimmed meat is used for its production.

At the same time, there are some restrictions on the amount of horse sausage consumed for people suffering from gallbladder diseases, for two reasons:

the composition of horse meat stimulates the production of bile, which is undesirable if there is a tendency to increased bile formation;
the use of large amounts of salt and spices in the formulation of horse sausages is undesirable in the presence of cholelithiasis.

The benefits of horse sausage

Nutritionists draw the attention of a much wider group of people who need the natural restoration of various imbalances in the body to the beneficial properties of horse sausage, since it has been proven that horse meat:

absolutely hypoallergenic, and has no contraindications for use by both children and adults;
improves blood circulation and its saturation with blood cells, and therefore is especially recommended for people suffering from anemia and cardiovascular diseases;
has the maximum noted content of vitamins E and all vitamins of group B;
promotes liver regeneration, restoration of its functionality, and is a recommended product for people who have had Botkin's disease;
Thanks to the protein's complete composition of amino acids, it is absorbed 8 times faster than beef meat.

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Horse sausage: benefits and harms for men and women

Once again, you should pay attention to the component composition and nutritional value of horse sausage. It is thanks to this that the product becomes indispensable in our diet.

People seeking to reduce body weight prefer horse sausage over sausage products made from other types of meat.

Horse sausage is a source of protein. 100 g contains about 25% protein, which is easily and quickly absorbed by the human body. Unlike other meat varieties, horse meat is easily digestible by the human body. The digestive tract does not experience much stress. The mineral and vitamin balance is restored, and overall well-being improves. But the beneficial properties of horse meat and horse sausage do not end there.

Healing properties:

reduction of harmful cholesterol levels;
strengthening vascular walls;
stabilization of the heart muscle;
increased hemoglobin level;
replenishment of iron deficiency;
prevention and treatment of anemia, anemia;
accelerating the healing process;
elimination of negative consequences after chemotherapy.

Horse sausage can be eaten by people who have suffered serious illnesses, including surgical interventions. The human body will become stronger and recover faster. Experts also call this sausage product hypoallergenic, so there is no need to worry about allergic reactions.

Horse meat, including natural horse sausage, brings great benefits to the human body. This strange product has choleretic properties. In this regard, doctors recommend eating such a product after suffering from hepatitis in order to speed up the recovery of liver cells and normalize the functioning of the main filtration organ in our body.

Horse meat contains potassium and magnesium, which have a positive effect on blood vessels and the heart. By improving the elasticity of blood vessels, a person is protected from the development of atherosclerosis and a number of other ailments of the cardiovascular system.

Horse meat or sausage prepared with the addition of this type of meat must be included in the diet of people who are daily exposed to radiation. The minerals and vitamins contained in the product help strengthen the immune system.

Horse meat is also enriched with ascorbic acid, which, in addition to its general strengthening effect, is also famous for its antioxidant properties. All accumulated waste is removed from the body, including waste products, heavy metal compounds, toxins, radionuclides, etc.

Secrets of horse sausage

Some experts argue that there is only one contraindication to consuming horse sausage or horse meat in its original form - individual intolerance. However, the list of contraindications is much longer. Despite the fact that the product has low nutritional value and has a number of healing properties, not everyone can enjoy its taste.

List of contraindications:

increased blood pressure;
previous strokes or heart attacks;
malignant intestinal diseases;
diabetes mellitus of any type;
osteoporosis;
renal pathologies.

Do not forget that horse meat has a choleretic effect. In this regard, the product should be excluded from the diet of people who have increased bile production. Otherwise, complicated consequences may develop.

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Now you know why kazy horse sausage is so valued by gourmets and folk healers. The benefits and harms of a product are inextricably linked with the component composition. Remember that only those sausage products that are made from natural ingredients will bring exceptional benefits. Otherwise, eating the delicacy can provoke the development of the disease, especially in the presence of chronic diseases. Despite the enormous benefits and healing power of horse meat, it is undesirable to eat this product too often. You should know moderation in everything. Be healthy!

Horse liver: benefits and harms

Horse liver is saturated with useful substances, especially vitamins A, D, E, K and group B. It also contains proteins, amino acids, and mineral elements. Thanks to its rich composition, the product improves visual acuity, activates brain function, enhances hemoglobin synthesis, has a beneficial effect on liver function, strengthens teeth, gives smooth skin and thick hair, prevents the formation of atherosclerotic plaques and the development of thrombosis.

Horse meat liver will especially benefit children, pregnant women, people diagnosed with diabetes, atherosclerosis, anemia, as well as smokers.

But in any case, a healthy product should be eaten in limited quantities so that it does not cause harm.

Horse liver

Horse meat sausage - kazylyk

Horse meat is very nourishing, so the nomads constantly ate only it. It is enough to eat a couple of pieces of stewed horse meat, and a person will not need food during the day. This is the healthiest protein product. The result is a paradox: the calorie content of horse meat is low, but the satiety is high. Why? Everything became clear when they were able to study the chemical composition of meat: healthy fats, a large amount of protein and the absence of carbohydrates - that’s the whole secret.

Horse meat sausage (kazylyk) is a favorite dish of people throughout East Asia. Not a single event is complete without kazylyk. The higher the social position of the host of the holiday, the more horse meat treats there should be. Kazylyk and kazy, by the way, are one and the same.

Traditional standard kazylyk is a sausage made from minced horse meat in the form of solid balls. The stronger and denser they are, the more expensive the product. This is precisely its peculiarity and distinctive feature.

Types of horse meat sausages in different nations

There are several varieties of horse meat sausage, they differ from each other in the method of preparation and territorial affiliation:

Kazy. Popular in Tajikistan and Uzbekistan. Considered a festive dish, the delicacy is served exclusively at the wedding table. Prepared from fatty meat from the rib of the carcass. Sausage is boiled, dried, smoked or fried.
Mahan. Distributed among the Turks and Tatars. This is a dry-cured sausage made from horse meat and fat with the addition of spices and sugar. The consistency of the product is quite dense, so before serving the sausage is cut into thin slices.
Kazylyk. Traditional Bulgar dish. Sausage is prepared from the abdominal part of the carcass and fresh pulp with the addition of salt and pepper. The dish is prepared according to the strict canons of Islam. Before serving, cut into thick pieces.
Sujuk. Prepared in Turkey and Azerbaijan, it is also considered a favorite delicacy among Arabs and Tatars. This is a sausage made from minced horse meat, sometimes with the addition of beef or lamb. Sujuk is seasoned with aromatic spices.

How to prepare and cook kazy sausage at home?

It is very easy to prepare and cook kazy sausage at home. The main thing is to follow the recipe step by step, and then everything will work out. To make it you will need horse meat, lard, intestines and spices.

. This product is considered truly natural because it does not contain any food additives.

To make horse sausage, you need to take one kilogram of horse meat, wash it thoroughly and cut it into small strips. Then take about five hundred grams of horse fat and also cut into strips. Place the finished meat products in a deep container and add a pinch of ground black pepper, two teaspoons of cumin and salt to taste. Mix all ingredients well, cover with a towel and put in the refrigerator for about two hours. Next, you need to prepare the horse intestines (wash and clean them thoroughly). Afterwards, tie one end of the intestine well with threads, and fill it with horse meat at the other end, alternating it with lard. Next, the filled intestines are tied and placed in a deep pan covered with enamel. You need to add water to the sausage and let it cook for about two hours. After the time has passed, the product must be cooled.

The finished horse sausage will have an excellent aroma and amazing taste. Perfect for serving on a holiday table.

And today, when there are almost no nomads left, for their descendants - Kazakhs, Turkmens, Mongols, Yakuts - this meat is still the basis of the table.

The secret is simple: for a long time, horse meat was the most affordable meat in Central Asia. These days, horse meat dishes are still popular.

Cooking in Tatar style

According to a special Tatar recipe, a large amount of sugar is necessarily added to the sausage. But at the same time it does not turn out sweet.

horse meat with layers of fat – 5 kilos;
granulated sugar – 5 tbsp. l.;
coarse salt – 5 tbsp. l.

Preparation:

Cut films from meat. Divide the remaining pulp into large pieces. Their optimal size is about half a chicken egg.
Add dry ingredients, mix everything well.
Remove the knives from the meat grinder. In the “kitchen helper” you only need to leave the internal rotating spiral, fasteners and a round plate with holes.
Intestine – diameter about 8 cm – cut into pieces. The length of each should be 60-70 cm. Try to release as much air as possible from the sections of the sausage casing. Attach the beginning of the intestine to a meat grinder.
Roll the prepared meat into the intestine. During the process, you need to try to constantly release excess air and compact the workpiece. Places where this could not be done must be pierced with a needle.
Fill each intestine, tie on both sides. Leave the workpieces for 40 hours, then compact again.
Hang the future sausage on the balcony for 2.5-3 months. The room temperature should be 10-12 degrees.

Preparation:

Cut the meat into thin long ribbons. Also chop the lard, but its pieces should be smaller.
Chop the garlic. Mix it with pepper and salt.
Rub the resulting mixture onto the meat and place it in a bag. Tie the package and put it in the refrigerator.
Clear the intestine of mucus, rinse thoroughly, fill with meat mixture.
Tie the casing of the future meat product on both sides. Hang the resulting sausage loaves for 3-4 days in a sunny but well-ventilated place.
Then, put the workpieces in a cool room with good ventilation for 8-9 days.

Homemade meat products can be perfectly stored for up to 20 weeks.

Sausage made from horse meat can be boiled, dry-cured, or smoked. To make the dish especially tasty, it is recommended to prepare it from the meat of three-year-old animals.

Cooking in a simplified way

There is even a simplified recipe for making dried horse sausage. It is quite easy to repeat it at home.

Ingredients:

horse meat - 1.5 kilos;
horse lard – 200-250 g;
salt – 2/3 tbsp.;
black pepper – 1 tsp;
garlic - a whole head.

Preparation:

Cut the meat into thin long ribbons. Also chop the lard, but its pieces should be smaller.
Chop the garlic. Mix it with pepper and salt.
Rub the resulting mixture onto the meat and place it in a bag. Tie the package and put it in the refrigerator.
Clear the intestine of mucus, rinse thoroughly, fill with meat mixture.
Tie the casing of the future meat product on both sides. Hang the resulting sausage loaves for 3-4 days in a sunny but well-ventilated place.
Then, put the workpieces in a cool room with good ventilation for 8-9 days.

Homemade meat products can be perfectly stored for up to 20 weeks.

Sausage made from horse meat can be boiled, dry-cured, or smoked. To make the dish especially tasty, it is recommended to prepare it from the meat of three-year-old animals.

Simple horse sausage recipe

Ingredients:

fresh horse meat – 1 kg
horse lard – 500 g
horse intestines or any other natural casing - 50-60 cm
ground black pepper – 3 g
cumin – 25 g
fine sea salt - to taste

How to make homemade horse meat sausage:

1. Rinse the meat well and cut it together with lard into strips 10 centimeters long and 4 centimeters wide.

2. Place in a deep bowl and add spices: pepper, cumin, and salt. Rub the meat with them.

3. Cover the filled container with thick gauze and leave in a cool place for 2 hours.

4. While the meat product is marinating, rinse the horse intestines in cool water, then soak them heavily in coarse sea salt and rinse 4-6 more times, but in hot water.

5. Kazakh sausage at home is formed in the same way as other sausages.

To do this, pierce one end of the horse intestine with a toothpick to allow air to escape, and then tie it with a strong thread.

On the other side, fill the natural shell with the prepared filling, alternating meat with lard.

Having filled the horse intestine with all the filling, tie its other end with threads.

To prevent swelling and subsequent damage to the shell, pierce it with a needle in several places to release air bubbles.

6. Place the sausages in a large cast iron cauldron and fill with cold water. Place on low heat and cook after the broth boils for about 2 hours, without turning up the heat, otherwise the sausage will burst.

Now you know how to cook horse meat sausage at home, and now you need to serve it correctly.

After the kazy horse sausage is completely cooked, it must be carefully removed from the broth and cooled.

Ready homemade horse sausage is removed from the intestines and cut into circles no thicker than 1 centimeter.

Serve this appetizer with pickled onions.

Enjoy your meal!

Kazy – Kazakh boiled horse meat sausage

The easiest way to prepare is boiled horse sausage. In this case, the housewife will not have to use any special devices.

Ingredients:

horse meat – kilo;
salt – 1-1.5 tbsp. l.;
cumin (crushed) – 2 tsp;
ground pepper (black) – 1 tsp;
horse fat - half a kilo.

Preparation:

Cut both meat and lard into thin elongated strips. The width of each should be about 4 cm. The optimal length of the layers is 12-14 cm.
Place the chopped ingredients in a deep bowl. Add all dry ingredients. Actively mash the contents of the container directly with your hands. Both meat and lard should be well saturated with salt and spices.
Place the workpiece in a cool place for 20 hours.
Prepare the intestines: rub with salt (inverted), rinse with cold and hot water.
Tie one end of the intestine securely. Fill the casing with the prepared meat mixture. Tie off the free end.
Place the product in a pan with cold water and cook the product for 2-2.5 hours. Immediately after the liquid boils, you need to pierce the filled intestine in several places with a thin needle, which will prevent the shell from bursting .

The presented recipe will best explain how to cook kazy at home. The broth remaining after cooking the sausage should not be thrown away. Based on it, you can prepare, for example, a delicious rich soup.

Simple horse sausage recipe

Ingredients:

fresh horse meat – 1 kg
horse lard – 500 g
horse intestines or any other natural casing - 50-60 cm
ground black pepper – 3 g
cumin – 25 g
fine sea salt - to taste