Osban, Libyan Sausage

Traditionally a sheep’s stomach and or Intestines cleaned and filled with rice, herbs, lamb and a combination of lamb’s kidney, liver and lights (lung) and steamed, or boiled in a sauce. This is the Libyan version of haggis.

sheep stomach and/or sheep intestines (casings), those of a nervous disposition could use commercial sausage casings
1 sheep pluck (the combined lights, heart and liver), plus if liked, the kidneys
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
½  tablespoon of cayenne pepper or to taste
½ tablespoon of fresly ground black pepper or to taste
½ tablespoon turmeric
½ tablespoon of ground cinnamon
½ cup of vegetable oil
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.
Place the Osban into a preheated oven or fry in a frying pan until browned.
Serve with couscous, and your choice of vegetables, the boiling liquid  from the Osban is commonly used to flavour the couscous.
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