Kazakhstan's prized fermented and smoked horse meat sausage — the most traditional Kazakh cured meat.
Kazy is Kazakhstan's most celebrated traditional food — horse meat and fat stuffed into horse intestine casing, then boiled or smoked and served as part of beshbarmak or as a cold cut. Horse was the primary protein of the Central Asian nomads, and kazy represents the pinnacle of how they preserved and celebrated it. For most non-Kazakhs, this is the most challenging and most revealing Kazakh delicacy.
Serves 8
Cut horse meat into long strips about 2cm thick. Season with salt, pepper, garlic powder, and cumin. Mix well. Refrigerate overnight to cure.
Rinse casing thoroughly. Stuff tightly with the seasoned meat and fat, alternating lean and fat. Tie both ends securely.
Hang the kazy in a cool, ventilated place for 4–6 hours to dry the casing.
Place kazy in cold water and bring slowly to a boil. Simmer very gently for 1.5–2 hours until cooked through. Do not boil vigorously.
Slice into rounds after resting 30 minutes. Serve alongside beshbarmak or as a cold cut.
Horse meat is fattier and sweeter than beef — beef is a reasonable substitute for the curious.
Slow cooking prevents the casing from bursting.
Kazy improves with smoking after boiling — a smoker adds another dimension.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Smoke after boiling for extra flavor
Make with beef and beef fat if horse is unavailable
Slice thin for a charcuterie board
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Cooked kazy refrigerates for 1 week. Freeze uncooked for 3 months.
Kazy has been made by Kazakh nomads for over a thousand years. Horse was the most valuable animal in nomadic Kazakh culture — a source of transportation, milk, and meat — and kazy was the way to preserve and celebrate it. Today it remains a point of cultural pride.
In countries like Kazakhstan, France, Italy, and Japan, horse meat is found at specialized butchers. In North America, it's rare but available from specialty suppliers.
Yes — horse meat is consumed by millions worldwide and is considered safe and nutritious. It's leaner and higher in omega-3 than beef.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 8 servings total
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