KHASIP

Uzbek and Tajik sausages, prepared from chopped raw filling, consisting of mutton, fat tail, mutton entrails (liver, spleen, kidneys), rice and onion, spiced with black pepper and zyra. Put the filling into fat mutton gut, after that boil them in salty hot water on low fire not less than 2 hours. If the guts swells too much, pierce them in several places with fork and continue boiling. You may eat khasip hot and cold.

Ingredients: 1 mutton gut, 500 gr of meat, 1 spleen, 200 gr of lungs, 1 kidney, 100 gr of fat tail, 150- 200 gr of rice, 4-5 onions, 1/2 glass of warm water, salt, black pepper and zyra by taste. First wash greasy mutton or beef gut in warm water; than changing water 2-3 times, in cold salty water.

Preparation: Turn out the gut, tie one end with thread, and in another end put a funnel, through it pour the previously prepared filling and tie second end of gut. Tie both ends of gut and boil on low fire 1-2 hours. To boil khasip better, when the water boils pierce the sausage in several places. By readiness put it to a plate, chill and cut in form of rounds. This meal is usually served as a cold collation with breakfast, lunch or dinner. Khasip may be used in hot condition too. Pour the bullion of khasip to plates, season with shredded onion and serve as a first course.

Preparation of minced meat: Chop beef or mutton, spleen, kidneys, a piece of lung and fat tail with chopper. Add salt, spices, shredded onion. Sort out and wash the rice. Mix it all. To put the filling easy to a gut you need to add a few quantity of warm water and mix it all once again.