Osban

Libyan Rice Sausage

THE RECIPE  

ingredients  

• sheep stomach and/or sheep intestines (casings)
• 1 sheep pluck (the combined lights, heart and liver) 
• 4 spring onions, chopped
• A bunch of parsley, chopped
• 1 tablespoon of dried mint
• 2 tablespoons of tomato puree
• 1 cup of rice 
• 1 tablespoon of salt
• 1\2 tablespoon of cayenne pepper
• 1\2 cup of vegetable oil

Method

Clean the casings with hot water flushing thoroughly and put them in a large bowl. Marinate them with lemon juice and some salt and leave for an hour. Wash to remove the salt and lemon.

Grind the meat through a medium plate or chop very finely.
Chop the vegetables finely
Mix the vegetables, meat, and remainder of ingredients in a large bowl.

Stuff the stomach and/or intestines, but leave room for expansion of the contents. Tie off with butchers twine to seal the casings. if the casing have been stuffed too tight, prick them with a needle or the tip of a sharp knife.

Put 4 cups of water, and some tomato paste and spices in a pan and bring to a boil, reduce heat to medium. Add the Osban and cook until done (do not boil), approx 2 hours.

Enjoy!,, saha