Sausage and qazi
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Selling: Sausage and qazi
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Looking to buy: Sausage and qazi
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About this section
Sausage and qazi, from household kitchens and small workshops alike. Qazi is made from the rib part of a horse, boiled or served air-dried, and it belongs on a festive table; beside it sellers offer sausage from beef, lamb and poultry. Which meat went in is a line of its own on the card and it is the first thing buyers confirm. Net weight, shelf life and the halal mark are stated there too. Air-dried lasts longer than boiled, but it wants cool moving air.
What exactly is qazi?
A horse meat sausage made from the rib section with its layer of fat and packed into casing. It is boiled or air-dried, sliced thin for a festive table and cut into pieces for pilaf and for norin.
How do I choose qazi for a table?
Ask which part of the horse was used and how long it hung. The fat should be white rather than yellow and the smell clean. The card states the meat, and the rest is a question for the maker.
How long does homemade sausage keep?
The term in days is given in the listing. Boiled sausage lasts a few days in the cold, air-dried keeps for weeks if it hangs cool and in moving air. Home production carries shorter dates than a factory.
Can it be ordered for a set date?
Many makers work to order for a wedding or a celebration and ask to be told well in advance. Volume, date and price are agreed in the listing thread, since the site stays out of the money.