Kasy – Kazakh Horse Sausage

Preparation of the meat:

Cut the meat into strips 2 to 3 cm thick and 8 to 10 cm long, sprinkle with salt and spices, rub all together well and leave covered with a napkin in a cold place for 1 bie 2 days. Prepare the casings:

Turn the casings on the other side, rinse them in cold water, rub them with salt and let them stand for 5 to 10 minutes.

Then degum without removing the fat, rinse four times in cold and hot water, degum repeatedly, turn repeatedly to the other side and cut into 50 cm long pieces.

Tie one end of each piece of casing, from the other end put the prepared meat and fat in the ratio 2:1, and then tie casings. After this pre-treatment, the sausage can be dried, cooked or possibly smoked: Drying:

In summer hang in sun and wind for 1 week, in winter put in egg whites for 1 week and then dry in a cool and dark room for 2 to 3 months. Cooking:

Put the prepared sausages in a kettle, fill with water and make on a small fire. When the water starts to make, remove the foam, pierce the sausages in several places and continue cooking. Total cooking time 2 hours smoking:

Smoke at 50 to 60 degrees for 18 hours, then cool at 12 degrees for 2 to 3 hours.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

Related Recipes:

Hunting Sausage(*) for a 4-person household Cut both beef into cubes, freeze in the freezer for 4 hours. Take both out and... Thuringian RostbratwurstTurn the well precooled meat (slightly frost) and the milk cubes through the coarse grater. Add the spices and... Braised Leg of Venison with Red Wine & Pumpkin WedgesA delicious recipe with red wine! Peel the onions, carrots and celery. Cut everything into coarse cubes. Peel... Wild Boar PepperPasta dishes are always a good idea! You can use legs of hare, shoulders of roe deer or young boar, of course... Homemade Fried Liver SausageCook lean and fat head meat until quite soft. Set aside part of the broth for later. Allow the meat to cool... Saddle of Mutton with Bean PodsA bean recipe for every taste: Rinse mutton chops under running cold water, dry and place in buttermilk for... Pork Loin with MusselsA delicious recipe with red wine! Cut up a pork loin, slicing the darker meat into pieces and the lighter meat... Fennel Pepper SausageSoak the sausage casing in orange juice for several hours – preferably overnight. Cut the meat into thin... Fresh Liver SausageRemove all the skin and sinews from the liver and put it through a meat grinder, preferably twice. Goes... Braised Shoulder of Roebuck with Cranberry Casserole, Celery PureeWrap the shoulder meat into a roll and tie with spaghetti. Season with salt and pepper and fry in oil until...