Kazy and Khasip: The Sausages of Uzbek Cuisine
Kazy horse sausage, khasip made from offal and rice, and how both are traditionally served with plov and on the festive table. What they are and whether to try them.
For a European traveller the word "sausage" suggests smoked meats and ham. Uzbek meat cooking works differently: here they make kazy, khasip and other home-style sausages that are boiled rather than smoked. They are an essential part of the festive table and a classic side to plov. Here is what is inside and how to eat them.
What kazy is
Kazy is a horse meat sausage. It is made from meat with ribs and fat, packed tightly into natural casing, sprinkled with salt and spices (black pepper, sometimes cumin and garlic), then cured, dried or boiled. The classic version is boiled and sliced thinly. It is dense, rich and aromatic.
Kazy is popular not only in Uzbekistan but across Central Asia, and each region has its own recipe. Uzbek home cooks make it for holidays and family feasts.
The taste of kazy:
- meaty and rich, with the gentle sweetness of fat;
- a dense texture that holds its shape well;
- a slightly spicy tang of pepper and seasonings.
Horse meat is unfamiliar to many tourists. If you are unsure, start with a small piece.
What khasip is
Khasip is a sausage in a lamb casing filled with a mixture of offal (liver, heart, lungs), rice, onion and spices. It is boiled and served sliced into rounds. Khasip is softer than kazy, with a more homely flavour, and appears at ordinary lunches as well as celebrations.
How to tell them apart:
| Kazy | Khasip | |
|---|---|---|
| Base | Horse meat with fat | Offal and rice |
| Texture | Dense, fatty | Soft, crumbly |
| Flavour | Meaty, spiced | Mild, homely |
| When served | With plov, at feasts | With tea, as a starter, with plov |
How they are eaten with plov
In Uzbekistan plov is the main dish, and it comes with side dishes. Kazy and khasip often sit side by side, with slices cut thin.
Why this works:
- the richness of the sausage complements the plov;
- the heat of the spices refreshes the palate;
- together with a tomato and onion salad (achichuk) it makes a balanced meal.
Traditionally the food is served on a large dish (lyagan). Guests take slices by hand or with a fork. If offered, it is best to at least try: refusing a treat may seem impolite.
On the festive table
Kazy and khasip appear at weddings, anniversaries, Nowruz and other celebrations. They are prepared in advance and served cold or warm. Beside them the table usually holds salads, fruit, sweets and tea. The sausage is sliced thin: it looks good and is convenient.
Where to try them
In restaurants and cafes specialising in national cuisine, kazy and khasip are often part of a starter platter. But the truly delicious sausage is made at markets and in the meat rows: sellers slice it in front of you and let you taste.
Tips for choosing:
- Ask to taste before buying.
- Look at the colour of the cut: it should be even, without grey patches.
- The sausage should not smell sour or of rancid fat.
- Buy from sellers with good turnover: the goods are fresher.
- For travel, ask for vacuum packing or sturdy paper.
Roughly, kazy costs more than khasip because horse meat is considered a delicacy. Prices vary greatly by region and season, so check on the spot.
How to store and carry
- Kazy keeps in a cool place, preferably in a fridge.
- Khasip spoils faster: it is best eaten within a few days.
- In the heat, do not leave sausage in the car.
- When crossing a border, check the rules on bringing in meat products: in many countries they are restricted or banned.
- Do not take food on a plane unpacked.
Who the dish is for
Kazy and khasip suit those who like a rich meaty flavour and are ready to try something new. If you avoid fatty food, start with a small slice. Vegetarians and people who do not eat horse meat should choose other starters. Also remember that meat in Uzbekistan is most often halal, and pork is not eaten here.
Getting there for the taste
One of the best cities for getting to know the cuisine of the valley is Kokand. The road from Tashkent takes about 4 to 5 hours, and many go for a day or two. On the Tashkent — Kokand page drivers post trips, and you can leave early in the morning to have time for both the market and lunch. You book a seat in the Yo'ldosh app, drivers are verified, and the price is usually lower than a taxi. Other directions are collected on the all routes page.
The takeaway
Kazy and khasip are not just snacks but part of hospitality and festive tradition. Try a thin slice of kazy beside hot plov or a soft round of khasip with tea, and you will feel how the Uzbek table is built. The main thing is to choose fresh goods, keep to moderation and accept the treat with thanks.
Cover photo: Jean-Pierre Dalbéra from Paris, France, CC BY 2.0, Wikimedia Commons.
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