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Hasip
Hasip: Bukhara lamb, rice and offal sausage, boiled and fried
Hasip is the sausage of Bukhara, made after Kurban Hayit, the feast of the sacrifice: lamb casings stuffed with rice mixed with chopped lamb, liver and heart, onion and cumin, boiled until firm and then sliced and fried until crisp. Bukharan families serve it hot as a first course for guests. A common mistake is overfilling the casings; the rice swells and bursts them in the pot. Chef's tip: fill them only two-thirds full and prick well before simmering, then fry the slices in a dry pan so they crisp in their own fat. The filling must reach 71 °C.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the filling
- 7 oz short-grain ricerinsed
- 10 ½ oz lamb shoulderfinely chopped
- 7 oz lamb's liverfinely chopped
- 5 ½ oz lamb's heartfinely chopped
- 2 ⅞ oz lamb fat or suetfinely chopped
- 2 onionsfinely chopped
- 1 ½ tsp cumin seeds
- 2 tsp salt
- 1 tsp black pepper
For cooking
- 2 m natural lamb or beef casingssoaked and rinsed
- 12 ½ cups water
- 1 tbsp sunflower oil
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Method
0/6 doneStep 1: Mix 7 oz short-grain rice, 10 ½ oz lamb shoulder, 7 oz lamb's liver, 5 ½ oz lamb's heart, 2 ⅞ oz lamb fat or suet, 2 onions, 1 ½ tsp cumin seeds, 2 tsp salt and 1 tsp black pepper.
Step 2: Tie one end of 2 m natural lamb or beef casings and fill two-thirds full with the mixture using a funnel. Tie into 25 cm links. Common mistake: overfilling; they burst as the rice swells.
Step 3: Prick each sausage all over with a needle.
Step 4: Lower into 12 ½ cups water at a bare simmer and cook for 1 hour, pricking any that balloon, until firm and the filling reaches 160°F.
60 minStep 5: Cool slightly, slice 2 cm thick and fry in 1 tbsp sunflower oil over a medium heat for 3 minutes per side, until browned and crisp.
6 minStep 6: Serve hot with onion and tomato salad.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 22 g
- Carbs
- 24 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hasip take?
- About 180 minutes in total: 60 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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