View source for Kazy

{{unreferenced|date=October 2015}}
{{For|Wyoming radio station|KAZY}}
[[File:Horsemeat platter.jpg|thumb|right|Horse meat platter - kazy is on the right]]
[[File:Horse meat sausage making.jpg|thumb|Making horse meat sausage]]
'''Kazy''' or '''kazi''' ({{lang-kk|қазы}}, ''qazı'', قازى {{IPA-kk|qɑzə́|}}; {{lang-ky|казы}} {{IPA-ky|qɑzɯ|}}; {{lang-tt|казылык|qazılıq|قازئلئق}}, {{lang-ba|ҡаҙылыҡ}}, ''qaźılıq'') is a traditional [[sausage]]-like food of [[Kazakh cuisine|Kazakhs]], [[Tatars]], [[Kyrgyz people|Kyrgyz]], and other ethnic groups mainly of [[Central Asia]], particularly those of [[Turkic peoples|Turkic]] origin. Kazy is a common element on a [[dastarkhan]], a table set for a festive meal.

==Preparation==
Horse flesh ribs are cut out with the meat and hung for 5-7 hours to drain the remaining blood. The intestines of the horse are thoroughly washed and kept in saline water for 1–2 hours. The meat from the ribs is salted, seasoned with [[Black pepper|pepper]] and [[garlic]] and left roped in cloth for 2–3 hours. Then the intestines are filled with the rib meat and the two ends of the filled [[intestine]] are tied. After this preparation, the kazy can be smoked or hung to dry for a week at a sun-lit placed exposed to wind. Smoking is performed in a thick smoke of 50-60° for 12–18 hours.

Before serving, the kazy is cooked in boiling water for 2 hours. The cooked kazy is sliced into 1&nbsp;cm thick pieces and served with [[onion]] and seasonal crops.

== Serving ==
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This dish is often served to [[Pilaf]], or simply sliced as an appetizer to the table. 
In mountain regions sometimes kazy made from deer

Kazi often eaten cold

== See also ==
* [[Beshbarmak]]
* [[Sujuk]]
* [[Kazakh cuisine]]
* [[Tatar cuisine]]

[[Category:Kazakhstani cuisine]]
[[Category:Central Asian cuisine]]
[[Category:Kyrgyz cuisine]]
[[Category:Tatar cuisine]]
[[Category:Bashkir culture]]
[[Category:Sausages]]