Piyozli Kazy

Description

Horse sausage with onions

Ingredients

• 1 kazy
• 100 g (3½ oz) onions
• black pepper to taste

Procedures

1. Place kazy in a pot with cold water, and bring to boil.
2. Lower the heat and prick the casing of the kazy in several places with a pin or fork, cook for 2 – 2½ hours, drain, and cool.
3. Slice onions in thin rings and mix black pepper.
4. Serve kazy cold, cut into slices with the casing, and garnish with onions.