Asip is a dish of Kyrgyz cuisine.

Asip (sausage)

Asip is a lamb sausage made from offal with rice. This dish is part of Kyrgyz cuisine, and it's not too difficult to prepare. Well, maybe a little more complicated than making cutlets.

Cooking description:

This sausage made from lamb offal is prepared in Central Asian countries. In Kyrgyzstan, it is called asip. If you like lamb dishes, you can easily make this sausage at home. The process is not complicated at all.

It’s not much more difficult than making cutlets. The same minced meat, only instead of frying, you need to stuff it into intestines. Lamb intestines are strong and very rarely burst, so you will succeed with the sausage. Plus, the recipe, which describes in detail how to prepare asip, has been tested multiple times. So let’s get cooking!

Ingredients:

Lamb — 200 g (meat)
Lung — 200 g.
Heart — 200 g.
Liver — 200 g.
Fat tail (raw) — 150 g.
Onion — 2 pcs
Rice (quick-cooking) — 150-200 g.
Salt — 2 teaspoons (without a heap!)
Black pepper (ground) — 1/2 teaspoon
Lamb intestines (thick) — 3 pcs
Paprika, cumin, adjika - to taste
Water — 1.5 cups

The lamb intestines are turned inside out, thoroughly processed, and rinsed. The liver, heart, lungs, and lamb fat are finely chopped, then chopped onions, pepper, salt, and raw rice are added and everything is mixed. This filling is used to stuff the intestines, allowing for about 150-200 g of water per serving, after which the intestines are tied.

Asip can be boiled in broth or water. We salt the water and bring it to a boil. The sausages are pricked in several places with a thin needle and placed in the boiling water. Once the water boils with the sausages, we reduce the heat and cook the sausages for about 50-60 minutes in a large pot, adding bay leaves. The boiled sausages can also be fried. They can be served both cold and hot. When served hot, asip can be a main dish. When served cold, we can even take it on the road or for a picnic.

Bon appetit!

Meat and offal dishes