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Osban (Offal Sausages)
Osban (Offal Sausages) is a traditional Libyan recipe for a classic sausage of lamb heart and liver with herbs, rice and spices stuffed into sheep's stomach and sheep's intestine. The full recipe is presented here and I hope you enjoy this classic Libyan version of: Offal Sausages (Osban).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+100 minutes softening)
Makes:
10
Rating: 
Tags : Spice RecipesHerb RecipesLamb RecipesLibya Recipes
These are classic sausages made with offal that are typical dishes of both Libya and Tunisia. Traditionally sheep's intestines are used as the casings and these are stuffed with the meat mixture. You could substitute the sheep's intestines with butcher's sausage skins if desired. Caul fat would also work if wrapped around the filling to form parcels.
Ingredients:
1 sheep's stomach (dwara)
300g sheep's intestines (masareen)
juice of 4 lemons
2 tbsp salt
1 bunch of
dill, finely chopped
1 lobe lamb's liver (kabda) [about 250g]
1 lamb's heart (habra)
4
spring onions, chopped
200g cooked rice
3 bunches
coriander (maadanous), chopped
1 tsp salt
1 tsp hot
chilli powder
1 tsp freshly-ground
black pepper
1 tsp
bzaar
1 tsp
Hararat (Libyan five-spice)
2 tbsp tomato purée
1 tbsp
bzaar
1 tsp dried mint (na'naa)
120ml oil
Method:
Thoroughly clean the stomach and intestines then soak in hot water for 20 minutes. Wash once again then marinate in a mix of lemon juice and salt. Cover and set aside to soften for 80 minutes.
After this time wash the tripe once more to remove any trace and salt. Chop the liver and heart as finely as you can then add to a large bowl along with the spring onions, rice, coriander, dill, chilli powder, salt, black pepper, 1 tsp bzaar and Hararat. Use this mixture to stuff the stomach and intestines. Tie these off then combine 1l water with the tomato purée, bzaar and mint in a pan. Bring to a boil then add the stuffed stomach and intestines. Boil for about 40 minutes, or until cooked through then remove and set aside to cool.
Add the oil to a pan and when hot slice the stuffed stomach into rounds and the stuffed intestines into sausage-sized lengths. Fry in the hot oil until well browned and cooked through. Serve hot.
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