HOW TO PREPARE "QAZI" (HOMEMADE HORSE SAUSAGE).

For 1 meter horse intestines: 1kg of horseflesh, 500g of horse fat, 1 tsp black pepper 2 tsp zira (cumin) 1 tbsp salt.

Horse meat and fat cut into strips the length of 10-15 cm and a width of 3-4cm. Place in enameled bowl and salt, sprinkle with black pepper and zira. Knead meat so that the spice is better absorbed into it. All this cover with cheesecloth and put in a cool place to marinate (4 to 24 hours).

Intestines wash inside out, salt. Rinse first in cold then hot water several times. Tie the one end of each intestine. At the other end fill stuffing with hands, making sure to meat strips the evenly alternated with fat strips. Tie the other end. This is semi finished product. Way to save:

a) if stored for not long, hung in a cool place, away from insects;

b) If you want to store a few months, should be buried in flour or bran, to a depth of 10-12 cm;

c) If the qazi be preserve upd for several years, they smoked (qazi hung in the hearth chimney, and there are left). Qazi three-year preservation (sur) is very good delicacy.

Qazi is used for cooking norin, pilau. They serve up qazi as a cold snack. To do this, put qazi in a saucepan with cold water and cook over moderate heat for 2 hours. As soon as water boiled, pierce in several places with a needle.

Before serving, qazi cooled and cut into slices.