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Kazy delivers rich, smoky flavor from carefully spiced and air-dried meat encased in natural casings, sliced thin for serving. Traditionally made with horse meat, though beef is also used, kazy has been a Kazakh delicacy for centuries, valued for its ability to preserve meat in harsh climates. The sausage appears at weddings, holiday feasts, and important celebrations, where it's arranged on platters and shared as a mark of respect and hospitality. The complex spice blend and extended curing process create a distinctly tangy, savory taste that defines this Central Asian specialty.
Remove any excess fat from the beef ribs and cut them into manageable pieces.
In a large bowl, mix the minced garlic, ground black pepper, paprika, ground cumin, salt, ground coriander, ground turmeric, ground cloves, and ground cinnamon.
Rub the spice mixture thoroughly over the beef pieces.
Cover the bowl and let the beef marinate in the refrigerator for at least 4 hours or overnight for better flavor.
If using natural casings, rinse them well and soak in water according to the package instructions. If using synthetic casings, follow the manufacturer's instructions.
Rinse and drain the sausage casings thoroughly. Keep them moist to prevent them from drying out.
Stuff the marinated beef pieces into the sausage casings, packing them tightly. Twist the casings at intervals to create links of desired length.
Tie the ends of the casings securely.
In a large pot, bring the beef broth to a simmer.
Add the stuffed sausages to the pot and cook for about 1-1.5 hours, or until the sausages are cooked through and have absorbed the flavors of the broth.
Remove the sausages from the pot and let them cool.
Slice the kazy into rounds.
Historically yes, but modern versions use beef, lamb, or even camel meat. Horse meat kazy remains the most prized version for its distinctive flavor. The air-drying and spicing process is what truly defines kazy, regardless of the meat type.
Kazy represents the nomadic pastoral heritage of Kazakhstan, where preserved meat was essential for survival. Today, it's a status symbol served at important celebrations, weddings, and formal gatherings as a token of honor and generosity toward guests.
Traditional kazy is air-dried for several weeks or even months, allowing flavors to intensify and the meat to preserve naturally. This long curing process is what gives kazy its distinctive tangy taste and firm texture.
Kazy is sliced thin and served cold or at room temperature, either alone or with fresh bread, onions, and pickled vegetables. It's meant to be eaten slowly, savoring the complex spice flavors.
The signature spice blend includes cumin, coriander, black pepper, paprika, turmeric, cinnamon, and cloves. This combination creates a warm, slightly sweet undertone that balances the savory meat.