Kazy (Kazakhstan)
Serves 6
Ingredients
Method
2 kg. Horse Meat, Cut into Long Thin Strips (Rib Or Sirloin Cut)
200 g. Fatback
4 tbsp. Salt
1 tbsp. Ground Black Pepper
1 tbsp. Ground Coriander
Natural Casings (Hog Or Sheep)
Rinse the casings thoroughly and keep them in warm water.
Combine the horse meat, fatback, salt, black pepper, and coriander in a bowl.
Stuff the mixture into the casings and tie the ends securely.
Hang the sausages in a cool, dry place for 2-3 days to dry out.
When ready to serve, boil the sausage in water until cooked through, about 1-2 hours. Cut into slices and serve.