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Horsemeat platter

Horse meat platter - kazy is on the right

Horse meat sausage making

Making horse meat sausage

Kazy or kazi (Kazakh қазы, \qɑzə́\; Kyrgyz казы}}, \qɑzɯ\; Tatar qazılıq, Bashkir Ҡаҙылыҡ. ķaźılıķ) is a traditional sausage-like food of Kazakhs, Tatars, Kyrgyz, and other ethnic groups mainly of Central Asia, particularly those of Turkic origin. Kazy is a common element on a dastarkhan, a table set for a festive meal.


Horse flesh ribs are cut out with the meat and hung for 5-7 hours to drain the remaining of blood. The intestines of the horse are thoroughly washed and kept in saline water for 1–2 hours. The meat from the ribs are salted, seasoned with pepper and garlic and left roped in cloth for 2–3 hours. Then the intestines are filled with the rib meat and the two ends of the filled intestine are tied. After this preparation, the kazy can be smoked or hung to dry for a week at a sun-lit placed exposed to wind. Smoking is performed in a thick smoke of 50-60° for 12–18 hours.

Before serving, the kazy is cooked in boiling water for 2 hours. The cooked kazy is sliced into 1 cm thick pieces and served with onion and seasonal crops.

Others Edit

There is a claim whether kazy should be conisdered as a part of Uzbek cuisine or not, because while Tashkent's Uzbeks eat kazy, Fergana's Uzbeks do not eat any horse meat.

See also Edit