Libyan sausage – Osban are very fragrant sausage with rice, lots of different herbs and spices.
Ingredients:
- Beef (or lamb) – 1 kg.
- Lamb Tail fat – 350 gr.
- Rice – 300 gr.
- Onion – 100 gr.
- Tomato paste – 150 gr.
- Parsley – 3 bunches
- Dill – 3 bunches
- Basil – 1 bunch
- cilantro – 1 bunch
- Mint – 0.5 bunch
- Ground turmeric – 3 teaspoons
- Paprika – 3 teaspoons
- Ground cumin – 3 teaspoons
- Ground chili pepper – 1 teaspoon
- Salt – 2 teaspoons
- Vegetable oil – 50 ml.
- Beef (or pork) casings
Cooking process
1 First of all, we wash the casing well. Then soak it in warm water for 20 minutes.
2 Cut beef and fat tail into small cubes.
Wash all herbs well, dry and finely chop.
Onion cut into small cubes. Wash the rice. Prepare all necessary spices.
Mix beef, tail fat, rice, onion, tomato paste, all spices, herbs and vegetable oil. Salt and mix thoroughly. It turns out very fragrant minced meat.
3 Put the casing on the faucet and let water pass through it. Next, proceed to stuffing it. I do this through a meat grinder using special attachments for making sausages. Fill the casing with minced meat by a maximum of 60%, since rice will increase in volume when cooking sausage. Tie the ends of the casing with knots or a special thread.
4 Steamed osban is being prepared. Put sausages in a steamer, cover with a lid. Cooking for about an hour. So that during cooking the casing does not burst, after boiling water, you need to pierce it in several places.
Ready-made Libyan sausage are served immediately to the table.
Other recipes for delicious homemade sausages
Ukrainian sausage https://takajaeda.com/en/recipes-en/193/ukrainian-homemade-sausage/
German sausage Bratwurst https://takajaeda.com/en/recipes-en/german-sausages-bratwurst/