Kazy

Method

Cut the horse meat and beef fat into small dice and chill thoroughly. Finely dice the onions and mince the garlic, then mix with the meat, fat, cumin, coriander, black pepper and salt until well combined. Rinse the intestinal casings carefully and thread onto a stuffing horn or sausage maker. Gradually fill the casings with the meat mixture, tying off sections every 15 centimetres to create links, ensuring no air pockets remain. Prick the casing gently with a needle to prevent bursting. Hang the kazy in a cool, well-ventilated place for 24-48 hours to develop flavour and firm slightly. Boil gently in salted water for 30-40 minutes until cooked through, or grill over charcoal until the casing is lightly charred, then slice thickly and serve hot with bread and pickled vegetables.