Ma Chang Zi (Kazakh Horse Meat Sausage)
Stuff horse guts with horse meat! Kazakh soul food that survives the frigid steppes
Description
The premium sausage crafted as a winter preserve by nomadic Kazakhs living in the Xinjiang grasslands. Horse intestines are stuffed directly with fatty 'horse rib meat' seasoned with salt and spices. It is wind-dried (or smoked) in the freezing air, then boiled in salt water for hours before eating.
Restaurants serving Ma Chang Zi (Kazakh Horse Meat Sausage)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Horse meat(Rib meat is best)
- Horse intestine
- Salt
- Black pepper
- Cumin
- Garlic
- Raw onion(garnish)
Instructions
- [Authentic Recipe]
- (Sacred Prep) In late autumn, premium horses are slaughtered for winter provisions (horses are the highest wealth for Kazakhs, making this sacred).
- Invert horse intestines and wash relentlessly with salt to purge odor.
- (Filling) Do NOT grind. Carve the fattiest 'horse rib meat' into large, long blocks with a knife.
- Vigorously rub the meat with salt, black pepper, cumin, and a dash of garlic.
- (Stuffing) Forcefully shove these massive meat blocks, fat included, directly into the cleaned intestines ('SQUEEZE!') and tie the ends.
- (Drying/Smoking) Hang in the freezing outdoors to wind-dry for weeks, or smoke slowly over pine branches (Xun Ma Chang).
- (Cooking) To eat, boil slowly in a massive pot for over
- hours, piercing it occasionally with a bamboo skewer (to prevent bursting).
- Slice into rounds, plate, and garnish with raw onions.
Learn more Spice, substitutes, tips
Key spices
Unique rich tartness of horse red meat and smoky aroma、燻製の香り
Substitutes at Japanese supermarkets
(Stuff beef/mutton blocks into pork casings and smoke)
Pairing
Milk Tea / Baijiu
Trivia
[Trivia] A Kazakh proverb says: 'When a guest arrives, cut the Ma Chang Zi first'. It is the highest level of hospitality. Because it stuffs 'solid blocks of meat' rather than ground meat, it completely overthrows the Japanese concept of sausage, delivering the overwhelming satisfaction of 'a steak stuffed inside an intestine'.
Eating tips & etiquette
[Unique Eating] Served in thick, piping hot slices. Eaten alongside raw onion slices, it possesses a 'dense, tight' chew unique to horse meat. Every bite releases pure saltiness and the sweetness of horse fat. Resting it atop the nomadic pasta 'Naan / Naryn' is the supreme method.
Allergen
None (Horse meat)