Dish
Kazy
Kazy is a smoked sausage that is made from horse meat and fat. The meat is seasoned with salt, garlic, and black pepper, then stuffed into a casing made from sheep or cow intestines. The sausage is then smoked over juniper wood for several hours. Kazy is a popular dish in Kazakh cuisine and is often served at special occasions such as weddings or holidays.
Origins and history
Kazy has been a part of Kazakh cuisine for centuries and is believed to have originated from the nomadic lifestyle of the Kazakh people. Horse meat was a staple food for the nomads and kazy was a way to preserve the meat for long periods of time.
Dietary considerations
Kazy is not suitable for those who do not eat pork or horse meat.
Variations
There are many variations of kazy that use different seasonings or casings. Some versions also include beef or lamb meat.
Presentation and garnishing
Kazy is typically served sliced on a platter. It is often garnished with fresh herbs such as parsley or dill.
Tips & Tricks
To reduce the gamey flavor of the horse meat, soak the kazy in cold water for several hours before cooking.
Side-dishes
Kazy is often served with bread, onions, and sour cream.
Drink pairings
Kazy pairs well with vodka or beer.
Delicious Kazy recipes
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