Homemade sausage "Khasip"

4.0/5 rating 1 vote
  • Ready in: 1:40
  • Serves: For lunch, For dinner, For holidays, For a picnic
  • Complexity: medium
Homemade sausage


  • 200 g of meat
  • Sheep's intestines
  • 200 g of lungs
  • 1 spleen
  • 1 kidney
  • 100 g of mutton fat
  • 5 onions
  • 200 g of rice
  • 1/2 cup of warm water
  • Salt
  • Black pepper
  • Cumin


For the stuffing, finely dice mutton, fat, spleen, kidney lungs and onions or put through a meat-grinder. Soak rice in 1/2 cup of water. Add salt, cumin and pepper, combine with meat mixture and mix well. Clean intestines in cold water, rub in salt, and rinse. Repeat the process 2-3 times. Tie one end of sheep's intestines with a thread and hold open end with funnel inserted. Fill entire length of intestine with stuffing, and tie the end, leaving a little space for expansion of the filling while cooking. Cut into slices and serve either hot or cold.

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