ANCIENT RECIPES OF KAZAKH DISHES

kazy (horse meat sausage)

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is more widely available.

Prepare the kazy by cleaning and soaking it in water for several hours.

Mix minced garlic, salt, black pepper, and coriander to create a seasoning blend.

Rub the seasoning mixture all over the kazy, ensuring it is well coated.

Stuff the kazy into natural casings, tying the ends securely.

Boil water in a large pot and add bay leaves and chopped onions.

Carefully place the stuffed kazy into the boiling water and cook for about 2 hours.

Remove the kazy from the pot and let it cool slightly before slicing.

For serving, grill the kazy on medium heat until browned and heated through, about 5-7 minutes per side.

Prepare a side of boiled potatoes and carrots, seasoned with salt and pepper.

Chop fresh parsley and cilantro for garnish.

Serve the kazy hot with the boiled vegetables and a sprinkle of fresh herbs.

Cooking Techniques

Spice Level:

Allergens