Asip

Description

This sausage made from lamb offal is prepared in the countries of Central Asia. In Kyrgyzstan, it is called asip. If you enjoy lamb dishes, you can easily make this sausage at home. The process is not complicated at all—hardly more difficult than making meatballs :) It's the same minced meat, only instead of frying, you stuff it into intestines. And lamb intestines are strong and rarely tear, so your sausage will turn out just fine. Plus, the recipe is described in detail,

Instructions

1. 1

   Step 1

   Wash the meat and all offal, cut into pieces, then grind through a meat grinder with a coarse blade.

2. 2

   Step 2

   Peel the onion and finely chop it.

3. 3

   Step 3

   Cut the tail fat into small cubes.

4. 4

   Step 4

   Rinse the rice.

5. 5

   Step 5

   Mix the minced meat, rice, and onion. Add water, salt, and pepper. Stir until you get a semi-liquid mixture.

6. 6

   Step 6

   Now, fill the cleaned lamb intestines with the minced meat. Tie one end and fill using a funnel. Shape into sausages of desired length, then tie the other end of the intestine. Do not overfill tightly!

7. 7

   Step 7

   You can boil asip in broth or water. Salt the water and bring it to a boil. Pierce the sausages in several places with a thin needle and place them into the boiling water. Once the water boils again with the sausages in it, reduce the heat and cook the sausages for about 50–60 minutes.

8. 8

   Step 8

   The boiled sausages can be fried. They can be served either cold or hot.