��zy � is a traditional sausage of Turkic people, considered as a delicacy. It is prepared by filling horse-gut with greasy horse-flesh from rifflings (usually daubing meat with spices), in fact they fill the gut not with the minced meat, but meat with rufflings as a whole, getting by this mean a big half ring. It�s often that ruffling is removed and the meat is put into a gut as a whole. Usually it is used meat with fat on it. This meal is used in several conditions � raw-smoked, boiled, dried and others. Kazakhs and Uzbeks usually eat boiled kazy, Tatar people � in dried condition. Kazy is a non-replaceable meal among festive meals in Kazakhstan, Tatarstan, Kyrgyzstan and Uzbekistan.

Ingredients: � 5 kg of kazy � 350 gr of salt � 10 gr of black milled pepper � 1 garlic by taste

Preparation: Cut the rufflings with flesh from the carcass of slaughtered horse and leave it for blood�s flowing down for 5-7 hours. Wash the guts and put them to salty water for 1-2 hours. Cut a little dried kazy with fascias along the rufflings. Cut intercostals tissue with sharp knife, removing gristles and not crumbling the fat. Salt prepared meat, add pepper, shredded garlic by taste and roll up to a canvas for 2-3 hours. After that put the meat to the guts and tie their ends. It is possible to dry or smoke prepared kazy. Drying of kazy is better in hot time of the year, hanging them out on the sunny, airing place for a week. Smoking of kazy must be done with dense smoke in temperature of 50-60 degrees during 12-18 hours, dry - 4-6 hours in temperature of 12 degrees. Boil kazy during not less than 2 hours in a wide dish on low fire. Pierce kazy in several places to avoid its bursting. Cut the boiled kazy not thicker than 1 sm, put onto a big dish, trim it with onion rings and greens.