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Kazy
Beef and lamb rib sausage
Kazy: Kazakh rib sausage, made here with beef and lamb
Kazy is the most prized food on a Kazakh feast table: a thick sausage of whole rib meat and rib fat, seasoned with salt, garlic and black pepper, stuffed into a casing, then dried or smoked and boiled for weddings and Nauryz, and sliced into glossy rounds that show the meat and the white fat. It is traditionally made with horse meat; this recipe uses beef short rib meat with a little lamb fat instead, as the site does not use horse, and it is cooked fresh rather than air-dried. A common mistake is mincing the meat; kazy is made from long strips of rib meat, which is what gives its look when sliced. Chef's tip: simmer it very gently; boiling hard bursts the casing and the fat melts away. The centre must reach 71 °C.
- Total time
- 210 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the kazy
- 3 ⅓ lb boneless beef short ribwith its fat, cut into long strips 3 cm wide
- 7 oz lamb fat or beef suetcut into strips
- 2 ½ tsp salt
- 2 tsp black peppercoarsely ground
- 6 cloves garliccrushed
- ½ tsp ground cumin
- 1.5 m natural beef casings (wide)soaked and rinsed
For cooking
- 16 ¾ cups water
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Method
0/5 doneStep 1: Mix 3 ⅓ lb boneless beef short rib and 7 oz lamb fat or beef suet with 2 ½ tsp salt, 2 tsp black pepper, 6 cloves garlic and ½ tsp ground cumin. Cover and refrigerate for 24 hours, so the seasoning soaks in.
Step 2: Tie one end of 1.5 m natural beef casings (wide). Push the meat and fat strips in lengthways, alternating, packing firmly. Tie into 2 or 3 sausages about 40 cm long, tying the ends together into rings. Common mistake: mincing the meat; it loses the look and texture.
Step 3: Prick the casings all over with a needle and chill for 4 hours to firm.
Step 4: Lower into 16 ¾ cups water with 2 bay leaves at a bare simmer and cook for 2–2½ hours, pricking any that balloon, until the centre reads 160°F. Do not let it boil.
150 minStep 5: Lift out, rest 15 minutes and slice into 1 cm rounds. Serve warm on beshbarmak or with bread. Keeps 4 days in the fridge.
15 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 24 g
- Carbs
- 1 g
- Fat
- 36 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kazy take?
- About 210 minutes in total: 60 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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