Entree: Russia – Cossack Cuisine – Казылык ➤ Kazylyk (Smoked, cured horsemeat sausage traditionally served hot or cold as a hearty main often with potatoes and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 20 min

Total 1 hr

Ingredients

- 2 whole kazylyk sausages, approx. 10 oz (280 g) each
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 1 lb 4 oz (567 g) potatoes, peeled and cut into 1/2-inch (1 cm) slices
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 ml) sour cream (optional)
- 2 tbsp (8 g) fresh dill, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. If kazylyk is chilled, bring to near room temperature for 20 minutes. Heat 1 tbsp (15 ml) vegetable oil in a heavy skillet over medium heat.
2. Add the sausages and brown evenly, about 4–5 minutes per side, then reduce heat to medium-low, cover, and cook 8–10 minutes more until heated through. Remove and keep warm.
3. Meanwhile, place potatoes in a pot of cold salted water, bring to a boil, and simmer until just tender, 10–12 minutes. Drain and set aside.
4. In the same skillet used for the sausage, add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter. Add the sliced onion and a pinch of salt and cook over medium-low heat, stirring occasionally, until caramelized, about 12–15 minutes.
5. Push onions to the side, add remaining 2 tbsp (30 g) butter and the sliced potatoes to the skillet; increase heat to medium and pan-fry until edges are golden, 4–6 minutes. Season with salt and pepper.
6. Slice the warmed kazylyk into 1/2-inch (1 cm) medallions and return to the skillet for 1–2 minutes to reheat and glaze in the pan juices.
7. Serve the sliced kazylyk atop the buttered potatoes and caramelized onions, garnish with chopped dill and a dollop of sour cream if desired.