Kazy (Қазы) — Kazakh Horsemeat Rib Sausage

• 1.2 kghorse rib meat (cut in long strips about 3 cm wide, with connective tissue removed)
• 10.5 ozhorse rib fat or zhal (cut in long strips to run through the center of the sausage)
• 1½ mcleaned horse intestine casing or beef middle casing
• 2 lcold water
• 2 tbspwhite vinegar
• 1⅛ ozkosher salt
• 4 clovegarlic (finely grated)
• 8 gblack pepper (freshly ground)
• 4 gcumin seed (lightly crushed)
• 3⅜ tbspice water
• 3 lwater
• 1yellow onion (peeled and halved)
• 2 leafbay leaves
• 6 gblack peppercorns

Instructions

1. 1

   Rinse the casing under cold running water, then soak it in 2 l cold water mixed with 30 ml white vinegar for 30 minutes. Flush the inside of the casing with cold water to check for tears and to remove any remaining salt or odor.

2. 2

   Lay the horse rib meat and horse rib fat or zhal on a chilled board and cut them into long, even strips that will fit neatly into the casing. Keeping the pieces long is important because traditional kazy shows a visible line of meat and fat when sliced.

3. 3

   Combine the salt, garlic, ground black pepper, crushed cumin seed, and 50 ml ice water in a large bowl. Rub this seasoning thoroughly over the meat and fat, then cover and refrigerate for 12 to 24 hours so the salt penetrates evenly.

4. 4

   Tie one end of the casing securely with kitchen twine, then slide in alternating strips of seasoned horse meat and fat without packing them so tightly that the casing strains. Press out trapped air as you go, then tie the second end to form one long sausage or two shorter links.

5. 5

   Prick the casing in 8 to 10 spots with a sterilized needle to prevent bursting during cooking. Rest the filled kazy at room temperature for 20 minutes while you prepare the poaching liquid.

6. 6

   Put 3 l water, the onion, bay leaves, peppercorns, and 10 g salt in a wide pot and bring it just to a bare simmer. Lower in the kazy, keep the liquid at 80 to 85°C, and cook gently for about 2 hours until the center reaches 74°C.

7. 7

   Lift the sausage from the pot and let it cool for 20 minutes before slicing, which helps the juices settle. Strain the poaching liquid and serve it as a light sorpa alongside the sliced kazy if desired.

8. 8

   Slice the kazy on a slight diagonal into 5 mm rounds and arrange it warm or room temperature on a platter. For a Kazakh feast, serve it with beshbarmak noodles, onion from the broth, sorpa, and baursak on the side.