Beef heart kazy

Beef heart kazy

Category: Meat dishes

Kitchen: Kazakh

Ingredients
Beef heart	2.5KG
Chereva (circle) d 45-60	2.5 meters
Salt	200 g
Zira, paprika, cumin	taste

Cooking method

• Kazy - horse meat sausage, a delicacy in Central Asia. All weddings and big events are served with cold cuts. Very satisfying, warming, and raising blood pressure !!! if eaten in large quantities. In Uzbekistan and Kazakhstan, boiled kazy is eaten.
• I offer you an analogue to horse meat, because not everyone eats it. Beef heart is very similar in density to horse meat.
• If possible, cut the heart into strips (cubes ?!), slightly less than the diameter of the womb (circles). I had beef casings d 43-46 mm.
• Can be "rendered"
• 
• Marinate 200 grams of salt, cumin, cumin, paprika, 2 tablespoons each and leave in the refrigerator for a day. The meat must be salty.
• 
• Soak 2.5 meta casings in warm water for 30 minutes, rinse, check the integrity of the shell by passing water from the tap.
• We make a device for stuffing the womb. The upper part of a 5 liter water container, make a hole in the lid. The edges of the hole should be smooth so as not to tear the womb.
• 
• Insert the tip of the worm into the neck and screw on the cap. Now you can comfortably fill the shell.
• 
• We fill the womb, maybe the pickled heart is dryish, you can pour water in the process of filling the womb. Do not tamp the meat too tightly.
• Form sausages 25-35 cm long.
• Cook over low heat for 1.5-2 hours. Cool in the cold for 8-12 hours. Slice. Serve as a cold appetizer.
• 
• Bon Appetit.

The dish is designed for

4-5 pcs

Time for preparing:

26-28 hours including marinating

Note

Kazy - horse and beef sausage made from sliced ​​salted and peppered pieces of meat and bacon, sewn into the intestine, which is then boiled in water; traditional food of Kazakhs and Tajiks.

Thanks for the recipe, Malika!
Very unusual, as unusual for a sausage.
You need to mature and try to cook! :)

Try it. The whole point is in the slices of meat, it is even stuffed in a whole piece into the womb. The cut is very beautiful. I will add a photo as a decoction.

Kazy - horse meat sausage, a delicacy in Central Asia.

Ltd!!! Malika, we love kazy very much)))

[Gulsine]

Gulsine, exactly. You can cook, all the connoisseurs at work and at home have already checked out and unanimously claim that the taste is not much different from the real one

interesting of course!
I am also from Shchelkovo

yes, we are neighbors, maybe we will meet in real life somehow)))

maybe houses nearby?

I love Kazy and it is from horse meat!

Very unusual
I would like, of course, to look at the finished picture of an exotic yummy

[Olya]

Olya, I will definitely take a picture and post it, did not have time, boiled 1 sausage, quickly ate everything

Malika, do we use peeled meat in the filling, without fat and films, or does everything go?

[Vika]

Vika, yes, I cleaned from films, vessels and fat. But if you buy a calf heart, then there is no fat at all. And even in beef with BONE !!! This is a physiological feature .... the norm. Don't miss this bone, so that someone doesn't get caught in the sausage later.

Thank you, now everything is clear.

How delicious it must be!
I often buy beef heart and boil it with spices for salad. And here - sausage!
I have never made sausage myself. But with this recipe, there was a desire to try ...

[Lily]

Lily, it turns out very tasty, be sure to try it, you will not regret it. You just need to cook on low heat so that the shell does not burst. Or pull a mesh elastic bandage over the sausage and then cook.

you can cook sausage very successfully on the Heating in any multicooker / skorvarka, there is more than 70 gr. does not rise. I share from my own experience

[Olya]

Olya, I agree, but I don't have a multicooker, so I'm cooking in a cauldron or in a large saucepan.

well, this will be relevant for most of the forum who have a whole multiPARK

And where does the salt go in such "horse quantity"?
Edible from 12 to 17 grams per kg.
And you have 10 times more ...
Did you definitely cook this dish? Or pictures were inserted?

[mishkind]

mishkind, just cooked and more than once.
the salt goes into the water in which kazy is boiled
You try to cook kazy somehow, see for yourself that the sausage is slightly salty.
at the expense of edibility 12-17 grams per 1 kg, everyone has different tastes ... depends on the cuisine and what they are used to

The grams of salt I indicated are taken
-12-13 for German sausages
-17- for dry-cured, uncooked smoked.

Tested on several quintals of sausages)))

I'll try to cook a bar. All hope is that the salt will go into the broth.

Try it, I think salt and spices always taste good. Some of the salt will remain in the liquid during salting, some will boil off into broth.
Sausage invention of nomads, for long-term storage in dried / dried form, and transportation
at 40-50 C. Therefore, there is a lot of salt.
Bon Appetit.

Thank you !

Girls Muscovites and not only where to get the belly?

[kokoshka]

kokoshka, I bought it here
base in St. Petersburg, with delivery to Moscow, work promptly, prices are loyal, casings of different caliber and excellent quality.

I went to order!

Happy shopping, you can even ask for advice, the managers are very competent.

[MalikaS]

MalikaS, advised Pork casings 34/36 EUR (91m.)
Malika, what do you take, and what can you say about these?

I took different calibers
I also bought pork 34/36 EUR (91m), the sausage turns out already than it should be, but it's okay.
or it is better to take pork belly 45+ EUR (91m.)

Kazy is 5.5-6 cm in diameter. I bought a lamb blue for the kazy.

Lily just pay attention, 91 Meter of the womb is sooooo much
shelf life is 1 year, of course it is stored longer, because it is sprinkled with salt,
but it loses its primary elasticity.

It's better to take smaller and thicker ones!
Is there a blueberry there?

Yes look

Natural sausage casings
Lamb ---> Lamb blanches 60/70 pack. 5 pieces.--

Yes, I found! There are five sausages, right?
Lamb is thicker than the intestinal wall, right?

Yes, lamb cyanosis, that's the intestinal appendix
there will be a hole only on one side
even more convenient to fill with meat

BUT, on mentrazh it is more profitable to buy all the same a 45+ caliber
you never know, may really like making sausage))))))))))))

He also took in the St. Petersburg store, different.
45+ were the most popular.
Lamb for sausages.
Beef like that did not go, although they are the most durable. Then you can't eat the shell.
Maybe mortadella.

I took some spices from them. I didn't understand with starting cultures - they work,
or not, but they are not needed for kazy.

-----------------------------------------------------------
Question: there is horse meat, boneless, but not ribbed.
Is it worth making of it? Or wait for the costal part?

Beef, have you? What happens, I would like to know.

Horse meat is the best option, not necessarily ribbed.
If you find more fat (ideally the backbone) would also be good.

Beef is also good, you can also sprinkle with soy juice.
If the casings are of a large caliber, then it is advisable to cut the meat strips thicker.

Thank you, I'll try.
I'll start with your recipe, and then we'll see


-------------------------
Oh, broth, to Beshpomchik?

It's good that everything has been sorted out, now I will know what to order !!!

I love tutyrma very much, they make it in Tatarstan. Just probably the lamb blues will go ...
True, you need to call and ask the recipe, I haven't done it for a long time and haven't eaten ...

[mishkind]

mishkind, to your health.

Lilia, try instead of tutyrma, Khasyp. Steam, dietary, without adding onions.
I sent a link to the recipe in a personal message.

And the broth after cooking, can you use it for something?

Yes of course. The broth turns out to be rich, concentrated. If boiled in "enough" water, or simply thinned (to make the broth less salty), you can use it as a base for soups or simply as a broth.

I make Beshbarmak (squares of thinly rolled dough), boil a layer of boiled dough in a part of the broth, in a large plate, and thinly sliced ​​kazy on top, broth with black pepper in a bowl-bowl separately and a little onion if desired.

Or, instead of water, it is added when kneading dough in Naryn https://Mcooker-enn.tomathouse.com/@o...on=com_smf&topic=361411.0

And what kind of fat to take for stuffing loaves?
The interior is not ice. From the heart - not tasty
What did you take,
Ayttym Selem, Malikas
is from Abay. If you are from Kazakhstan, you know for sure)))

I do. I said, I'll do it, then I'll do it.
A question ahead.
We agreed that the salt will come out during cooking.
And you, after all, did not mock, loaves))))

And how does it, salt, leave?

[mishkind]

mishkind, I did it without fat, in Kazakhstan they make horses from spinal fat. Not from Kazakhstan, but I know.

In no case should the sausage be pierced, the shell will burst and peel off during cooking.

Salt "goes" into the water, maybe the shell is natural, there is a "throughput")) That's why it's good to dry.

If you are still embarrassed by a large amount of salt, salt the meat (heart) as much as you think is necessary.

It's just that Kazy is always a little salty. After boiling the loaf, cool it down for a few hours, it will cut smoothly, and not crumble (if I may say so)

This is a misconception about the bursting of the shell from shtikirovanie.
Just the opposite.

And advice from the bins. For grilled sausages.
If you want, that would not burst on fire, blanch in advance.

thanks for the advice,

when frying or in the park, yes, you need to pierce the sausages.

but when cooking, hmmm, kazy koshyayushki are tightly wrapped with threads so that the loaf does not burst.

in our case, the casings are very thin, made from the factory. if made from homemade horse belly, it may not burst.

in any case, simmer, successful culinary experiments with kazy

Grand merci
Of course, you don't want shell breaks.
Pity the broth !!

Sil wu ple

The broth can always be drained.

Well, thank you!!!
And my relatives tutherma cooks ash with tuterma yummy .......
And I like it with rice + buckwheat