Hasip — Print Recipe — The Culinary Codex

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.

Ingredients

500g ground lamb
150g short-grain rice, par-cooked
2 large onions, finely diced
2 tsp ground cumin
1 tsp coriander
1 tsp black pepper
1 tsp salt
Natural lamb casings
200ml lamb broth
Fresh cilantro
3 cloves garlic, minced

Instructions

1 Rinse natural casings thoroughly under cold running water inside and out, then soak in warm salted water for thirty minutes.
2 Mix ground lamb with par-cooked rice, diced onion, garlic, cumin, coriander, black pepper, and salt until evenly combined.
3 Carefully stuff the mixture into casings using a funnel, packing firmly but not too tight as the rice will expand during cooking.
4 Tie the ends securely, prick the sausage in several places with a needle to prevent bursting, and coil into a spiral shape.
5 Simmer gently in lamb broth for one hour over low heat, never letting the water boil vigorously or the casings may split.
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.