Smoked meat and horse sausage

Last updated 2026-11-10 — Smoked meat and horse sausage At the beginning of early winter, Kazakh families slaughter livestock to prepare winter meat, which is cured, smoked, and dried for the cold season. This winter meat is consumed until spring, and the Kazakhs call it “suomu.” Suomu is a general term for smoked or cured meat. Among the Kazakh suomu, the most famous is the horse rib sausage, commonly known as “horse sausage.” The horse rib sausage is made by stuffing tender, marbled horse ribs with bone into casings, then processing and smoking them, making it a premium variety of smoked meat. The Kazakhs call it “gazi.” Preparing pilaf with smoked horse sausage and smoked goose meat is an exquisite and high-quality dish to serve guests in winter.