A homemade sausage of minced lamb mixed with rice, cumin, and onion, stuffed into natural casings and gently simmered until the filling is firm and fragrant.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: oval ceramic platter
Garnishes: cilantro, sliced onion
Accompaniments: non bread, pickled vegetables
Instructions
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1
Rinse natural casings thoroughly under cold running water inside and out, then soak in warm salted water for thirty minutes.
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2
Mix ground lamb with par-cooked rice, diced onion, garlic, cumin, coriander, black pepper, and salt until evenly combined.
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3
Carefully stuff the mixture into casings using a funnel, packing firmly but not too tight as the rice will expand during cooking.
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4
Tie the ends securely, prick the sausage in several places with a needle to prevent bursting, and coil into a spiral shape.
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5
Simmer gently in lamb broth for one hour over low heat, never letting the water boil vigorously or the casings may split.
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6
Remove from broth, let rest ten minutes, then slice into thick rounds and arrange on a platter garnished with fresh cilantro.
Did You Know?
Hasip is a communal cooking project — families often gather together to make large batches, turning sausage-stuffing day into a social event.
Chef's Notes
Equipment Tips
- meat grinder
- sausage stuffer or funnel
- large pot
- sharp knife
Garnishing
cilantro, sliced onion
Accompaniments
non bread, pickled vegetables
The Story Behind Hasip
Hasip represents the Uzbek tradition of nose-to-tail cooking, using natural casings and combining meat with grains for sustenance. This sausage was a practical way for herding families to preserve meat and stretch precious lamb with filling rice.
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