Entree: Russia – Volga Region – Казы ➤ Kazy (Horsemeat sausage from the Volga steppe, typically boiled or smoked and served sliced)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 40 min

Ingredients

- 2 kazy sausages, approx. 10 oz (280 g) each
- 1 1/2 cups (270 g) buckwheat groats
- 3 cups (720 ml) beef or water-based broth
- 2 tbsp (30 ml) vegetable oil or clarified butter
- 4 tbsp (56 g) unsalted butter
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 2 cloves garlic, minced (about 6 g)
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Bring a large pot of water to a gentle simmer, add the kazy sausages and simmer gently for 25–30 minutes until heated through; remove, let rest 5 minutes, then slice into 1/3-inch (8 mm) rounds.
2. While the kazy poaches, rinse the buckwheat under cold water. In a saucepan, combine buckwheat and broth, bring to a boil, then reduce to low, cover and simmer 12–15 minutes until tender; fluff with a fork and stir in 2 tbsp (28 g) butter, then keep covered and warm.
3. In a large skillet over medium heat, warm 2 tbsp (30 ml) oil or clarified butter. Add the sliced onions and a pinch of salt and cook slowly, stirring occasionally, until deeply golden and caramelized, about 20–25 minutes; add the minced garlic in the final 2 minutes and cook until fragrant.
4. Add the sliced kazy to the skillet to warm and pick up some caramelized onion flavor for 1–2 minutes; season with freshly ground black pepper and adjust salt if needed.
5. To serve, mound buttered buckwheat on warmed plates, top with kazy slices and caramelized onions, sprinkle with chopped parsley and pass extra butter at the table.