Homemade kazylyk (horse-meat sausage)
Homemade boiled kazylyk makes a really tasty appetizer—and it's easy to make! Kazy, or kazylyk, is very popular at markets, even far from Kazakhstan and the surrounding regions. The kind made for long storage is always dry-cured, but at home you can also make a boiled version. It turns out fantastic!
Foster
Recipe author
Homemade kazylyk (horse-meat sausage)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 53 %
20 g
Fats 45 %
17 g
Carbohydrates 3 %
1 g
182 kcal
GI:
100
/
0
/
0
- Wash and dry the horsemeat (a tenderloin cut). Soak the casing ahead of time for a couple of hours. 2. Mix the salt, pepper, and the garlic—peeled and pressed through a garlic press. 3. Rub the meat with the seasonings and stuff it into the casing. Tie off both ends and prick the raw kazylyk in several spots with a toothpick. 4. Lower the kazylyk into cold water, set it on the stove, and cook for 2 hours from the moment it comes to a boil. You can add salt and spices to the water to taste, or cook it in broth. 5. The boiled kazylyk can be pressed under a weight—that's up to you—until it cools completely, then left to rest in the refrigerator for a couple of days. There's also a dry-cured version of kazy, but that's a whole other story. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Horsemeat (sliced) - 172 kcal/100g
- Salt - 0 kcal/100g
- Pork casing - 602 kcal/100g
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