Kazy

Kazy (or qazi) is a type of horse meat sausage popular in Central Asian countries such as Kazakhstan, Kyrgyzstan, and Uzbekistan. It's traditionally prepared from the flesh and fat of the animal's ribcage.

To prepare, the horse's ribs are hung to dry for many hours with the meat still attached. After the flesh has been thoroughly drained of blood, it is seasoned with garlic, pepper, and salt before being put into the animal's cleaned and brined intestines. The sausages are then either smoked for several hours or dried for a week in an area exposed to wind and direct sunlight.

The sausage can be purchased raw or mildly smoked, and it is normally boiled and sliced before consumption. Although kazy is typically served as an appetizer, it can also be included into a variety of cuisines. Before serving, Kazy is boiled and sliced. It can be served cold as an appetizer or included into other Kazakh dishes such as beshbarmak.