Kazy is a Central Asian meat product made from horse ribs that are stuffed in the animal’s intestines, dried or smoked, and boiled for consumption. It is traditionally served with onions and ground pepper and can be used in sandwiches or other dishes. The availability of kazy in Western countries may be limited due to laws prohibiting horsemeat consumption. The meat is lean and slightly spicy, and the first step in making it is cleaning out the horse’s intestines. The meat is then salted, hung up to dry, cut into strips, and mixed with pepper and garlic before being stuffed into the intestines and boiled.
Kazy is a meat product that resembles sausage in some aspects and is mainly served in Central Asian countries such as Uzbekistan and Kazakhstan. The food is made from horse ribs bred specifically to be eaten. The meat is stuffed inside the animal’s intestines and then usually dried or smoked before being boiled for consumption. In a traditional food and appetizer spread known as dastarkhan, kazy is sometimes served on a plate along with onions and ground pepper. It can also be used on sandwiches or in other dishes where it is boiled and served with peas or other vegetables.
The availability of kazy in Western countries such as the United States may be limited due to various laws prohibiting the consumption of horsemeat. In some Central Asian countries, however, horses have long been a traditional source of meat. Animals that are designated to be used for food are generally raised differently from those used for other functions, such as transportation. The meat that is used in the sausages is very lean and has a slightly spicy taste.
The first step in making traditional kazy is to clean out the horse’s intestines. The intestines are then placed in salt water, where they are left to soak for several hours. This helps remove any unwanted flavors and also makes the intestines more flexible.
The meat used for Kazy is taken from the ribs of the horse. It is first salted and hung up to allow any residual blood to drain from the cut and also to let the meat dry out just a little. With a very sharp knife, the meat is cut into strips and removed from the rib cage. Both the internal and external muscles are removed, with the butcher taking care to include a certain amount of fat in each slice but avoiding inedible parts, especially bone fragments.
The strips of meat are salted again and mixed with pepper and garlic. After sitting in a moist wrap for some time, it’s ready to use. The intestines are carefully stuffed with the strips, after which the casing is tied to seal the meat inside. In most cases, the meat is hung up to dry to develop its flavor and texture, although it can also be cooked immediately. Even if dried or smoked first, it is traditional to boil the kazy for two to three hours before it is served.
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