Entree: Tunisia – Sahel Coast – أوسبان ➤ Usban (A traditional Tunisian stuffed sheep intestine sausage filled with spiced rice, lamb, herbs, and pine nuts)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 0 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 1 cleaned sheep intestine casing, about 3–4 ft (0.9–1.2 m) total length, rinsed thoroughly
- 1 1/2 lb (680 g) ground lamb
- 1 cup (200 g) long-grain rice, rinsed
- 2 cups (480 ml) water or low-sodium lamb stock for parboiling rice
- 1 medium onion, finely chopped (about 150 g)
- 1/2 cup (120 ml) olive oil, divided
- 1 cup (30 g) fresh parsley, finely chopped
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (35 g) pine nuts, lightly toasted
- 1/4 cup (40 g) golden raisins (optional)
- 1 tbsp (8 g) ground coriander
- 1 tsp (2.6 g) ground cinnamon
- 1 tsp (2 g) ground cayenne or to taste
- 1 tsp (2 g) ground caraway or ground cumin (optional)
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (2 g) black pepper
- 2 tbsp (30 ml) lemon juice
- Kitchen twine for tying links (optional)
- 3 cups (720 ml) water for poaching, plus extra as needed

Instructions

1. Parboil the rice: bring 2 cups (480 ml) water or stock to a boil, add the rinsed rice and a pinch of salt, cook for 6–7 minutes until the rice is partially cooked but still firm. Drain and set aside to cool slightly.
2. In a large skillet, heat 3 tbsp (45 ml) of the olive oil over medium heat. Sauté the chopped onion until translucent, about 5–7 minutes. Add the ground lamb and brown, breaking up any large pieces, 6–8 minutes. Stir in ground coriander 1 tbsp (8 g), cinnamon 1 tsp (2.6 g), cayenne 1 tsp (2 g), caraway or cumin 1 tsp (2 g) if using, salt 2 tsp (10 g), and black pepper 1 tsp (2 g). Cook until fragrant and the meat is mostly cooked through.
3. Remove from heat and transfer to a large bowl. Stir in the parboiled rice, chopped parsley 1 cup (30 g), chopped cilantro 1/2 cup (15 g), toasted pine nuts 1/4 cup (35 g), raisins 1/4 cup (40 g) if using, lemon juice 2 tbsp (30 ml), and the remaining 1/4 cup (60 ml) olive oil. Mix thoroughly and taste to adjust seasoning.
4. Prepare the casing: run cool water through the cleaned intestine, turning it inside out if necessary. Keep the casing in a bowl of salted water while filling to prevent drying and to check for breaks.
5. To stuff, fit one end of the casing over a funnel or sausage stuffer attachment. Loosely spoon or push the filling into the casing, filling to a comfortable diameter of about 1–1.5 inches (2.5–4 cm) without overpacking to allow rice expansion. Twist and tie with kitchen twine into 6 equal links, leaving a small amount of space at each tie to prevent bursting.
6. Place the stuffed osbane gently into a large pot of simmering water 3 cups (720 ml). Poach at a gentle simmer (not rolling boil) for 45–60 minutes until the casing is firm and the filling is cooked through. If desired, after poaching, brush with a little olive oil and brown under a broiler or on a grill for 8–12 minutes to develop color.
7. Remove, let rest 5–10 minutes, then slice into portions and serve warm with harissa or a lemon wedge.