Kazy (казы) is a traditional Central Asian sausage made from horse meat, particularly popular in Kyrgyzstan, Kazakhstan, and Uzbekistan. It is made from the rib sections of horse meat, which are filled along with fat into cleaned horse intestines.
Kazy has a distinctive flavor due to the minimal use of spices – mostly just salt, garlic, and black pepper. This dish is especially popular during festive and traditional events, and it is an indispensable part of traditional Kyrgyz dishes, such as beshbarmak or naryn. A key difference from European sausages is that the filling is not chopped or ground. The rib muscles are long and used whole.
In Kyrgyzstan, you will also often come across horse sausages called chuchuk. This sausage is very similar to kazy; however, for chuchuk, long intercostal muscles and whole fat are not necessary. Kazy is firmer and fattier than chuchuk, and its preparation is stricter in terms of ingredients used.
The preparation of kazy requires significant experience and skill. Quality kazy is made from carefully selected meat, most often from the rib sections of the horse, which gives the sausages a strong flavor.
The meat is first salted and spiced, often using only garlic and pepper to avoid overpowering the natural flavor of the horse meat. The meat is then stuffed into intestines, and the sausage is sealed with skewers at both ends. Traditionally, kazy is boiled, but it can also be smoked or dried. For longer storage, the smoked version is often preferred.
Cooking kazy usually takes two to three hours until the meat is tender. It is then sliced into thin pieces and served either as an appetizer or as part of the main course.
In addition to boiling, kazy is also often dried, which allows for long-term storage and consumption during travels or in rural areas.
In Kyrgyz culture, horse breeding and horse meat are associated with the history of nomads, who used horses not only as a means of transport but also as a source of food. The kazy sausage, made from horse meat, is therefore a symbol of the traditional way of life and maintains a connection to nomadic roots.
In Kyrgyzstan, kazy sausage is often a part of large family celebrations and rituals associated with hospitality. At weddings, birthdays, and other festive occasions, kazy is served as one of the highlight dishes of the feast.
Its preparation and serving are signs of respect and generosity. Horse meat holds great significance in traditional Kyrgyz culture and is also the most expensive. In some cases, kazy is considered a dish that can only be served to esteemed guests, which emphasizes its prestigious role in the cuisine.
If you want to try kazy sausages, you can easily find them at Osh Bazaar in Bishkek, where, with a bit of luck, you might even witness its preparation. As I mentioned earlier, the sausage is a part of traditional Kyrgyz dishes, so if you order beshbarmak or naryn at a restaurant, kazy sausage will likely be included in the meal.
If the thought of trying horse meat sausages makes you uncomfortable, I understand.
On the other hand, know that the Kyrgyz follow what their harsh historical experiences have taught them. Consuming everything edible from a slaughtered animal is essentially the same as the popular Western style of “nose-to-tail eating.”
If you dare to try kazy, let me know how you found its flavor.
Bon appétit!
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