In kitchen of the Turkic people the special place occupies kaza – sausage from horse-flesh. The place on a holiday table is it always. Use horse sausage in different types – smoked, boiled or dried. It is added both to pilaf and to Naryn. Those who managed to try real kaza prepared according to the traditional recipe, long won't forget its saturated taste. There is an opinion that this high-calorific product promotes increase in pressure. Therefore you shouldn't abuse it. In house conditions to make sausage from horse-flesh rather difficult.
It is required to you
- 60-70 cm of guts;
- 1 kg of horse-flesh;
- 500 гр. horse fat;
- 1 tablespoons of salt;
- 1 tsps of a black sprinkling pepper;
- 1 tsps of cumin (in a different way кумин or Indian caraway seeds).
Instruction
1. Cut meat and fat long strips (8-10 cm) about 2-3 cm wide. Put in a small basin. Strew with salt mix with pepper and cumin. Carefully rub seasonings in meat. Each piece has to be well covered with them. Cover ware with pure fine fabric (better a gauze). Put to the cool place for day that "forcemeat" was properly kept waiting.
2. Wash out carefully guts. Turn out and rub with salt. Leave for 10 minutes. Clean off a film from walls, leaving fat.
3. Serially wash out in cold, afterwards in hot water. Repeat the procedure several times. Then again scratch out the remains of films. Turn out outside.
4. Tie one end of a gut a strong thread or "sew up" with a toothpick. Fill it, alternating meat strips to lardons. When the semi-finished product of a kaza is ready, tie the second end of a gut. Put in a dish, cover with a napkin or a gauze. Remove to the dry cool place that preparation became impregnated with seasoning.
5. It is possible to store kaza within several days, having suspended in the cool place. If necessary it is possible to keep sausage for several months, having placed in flour a baking plate 10-12 centimetric layer.
6. Cook sausage. Put a semi-finished product in a pan, fill in with cold water (5 St of water on 1 kaza). It is possible to add seasonings and greens to taste. You cook on small fire 2 hours. When boiling scum and pierce sausage in several places a needle or a toothpick. Upon termination of cooking cast away on a colander. After water flows down, rinse with hot water. Put a colander on a pan in which cooked. Cover with a towel and leave for 5 minutes. Cool. Cut circles not more thickly than 1 cm and decorate all with rings of onions and greens.
7. Smoke kaza a dense smoke (temperature about 60 degrees C) within 18 hours. After that cool at 12 degrees With (2-3 hours).
8. It is necessary to dry kaza in warm time on the aired and solar place. Process lasts week. It is possible to cover in snow for the same term in the winter, and after to suspend in the dark cool room for 2-3 months.