OsbanRice-Stuffed Lamb Sausage
These richly seasoned sausages are filled with rice, lamb, liver, and herbs, then simmered in a tomato broth until tender. It is a festive Libyan dish with a deep savory flavor and a fragrant, herbaceous filling.
Prep
45m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Incomplete estimate
- Piece-based nutrition is rough without piece-weight data: Sausage Casings.
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 4pcsSausage Casings (cleaned according to package directions)
- 260gWhite Rice (rinsed)
- 320gGround Lamb
- 220gLamb Liver (finely chopped)
- 60gScallion (finely chopped)
- 20gFresh Parsley (finely chopped)
- 10gFresh Mint (finely chopped)
- 4gTurmeric Powder
- 2gCinnamon Powder
- 6gSalt
- 2gBlack Pepper
Sauce
- 30mlExtra Virgin Olive Oil
- 130gOnion (finely chopped)
- 12gGarlic (crushed)
- 70gTomato Paste
- 260gTomato (finely chopped)
- 1.05lMeat Stock
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the white rice, ground lamb, lamb liver, scallion, fresh parsley, fresh mint, turmeric powder, cinnamon powder, salt, and black pepper in a large bowl.
- 02
Fill the sausage casings loosely with the rice mixture, leaving room for the rice to expand, then tie the ends securely.
- 03
Heat the extra virgin olive oil in a wide pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
- 04
Add the tomato paste and tomato and cook until the mixture thickens slightly.
- 05
Pour in the meat stock, add the salt, and bring to a boil.
- 06
Lower the sausages into the broth, reduce to a gentle simmer, and cook for 60 to 75 minutes, until the rice is tender and the center of each sausage reaches 71°C (160°F).
- 07
Lift the sausages out carefully and serve them with the tomato broth spooned over.
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