Kazy or kazi (Kazakh: қазы, IPA: [qɑzə́]; Kyrgyz: казы, IPA: [qɑzɯ]; Tatar qazılıq, Bashkir Ҡаҙылыҡ. ķaźılıķ) is a traditional sausage-like food of Kazakhs, Tatars, Kyrgyz, and other ethnic groups mainly of Central Asia, particularly those of Turkic origin. Kazy is a common element on a dastarkhan, a table set for a festive meal.
Horse flesh ribs are cut out with the meat and hung for 5-7 to free from the remaining of blood. The intestines of the horse are thoroughly washed and kept in saline water for 1-2 hours. The meat from the ribs are salted, seasoned with pepper and garlic and left roped in cloth for 2-3 hours. Then the intestines are filled with the ribs 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 boiled water for 2 hours. The cooked kazy is sliced into 1 cm thick pieces and served decorated with onion and seasonal crops.