Khassip, a Mutton or Goat Sausage from Uzbekistan


500g (18 oz) mutton or goat meat
200g (7 oz) lungs
1 spleen1 kidney
100g (3 1/2 oz) mutton or goat fat
5 medium onions
200g or 1 cup rice
1/2 cup water
black pepper
sheep casings

For the stuffing, finely dice meat, fat, spleen, kidney and onions or put through a meat-grinder.
Soak rice in 1/2 cup water.
Add salt and pepper, combine with meat mixture and mix well.
Clean casing and flush thoroughly.
Tie one end of casing with a butchers twine and hold open end with funnel inserted.
Fill entire length of intestines with stuffing, and tie the end, leaving a little space for expansion of the filling while cooking.
Put into cold water and bring to a simmer, simmer for 30 minutes.
Cut into slices and serve either hot or cold.

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