Osban is a traditional Libyan sausage, stuffed with a mixture of rice and herbs, as well as chopped lamb meat, liver and heart.
Osban might be the Libyan version of haggis, but no one would have osban for breakfast! It is usually served alongside the main meal on special occasions, and must be eaten with mseyer pickles.
Libyan Herb, Rice and Offal Sausage Stuffing:
500 lamb liver and lamb heart. finely diced
250g of finely chopped lamb meat
2 tbsp tomato paste
½ cup of olive oil
2 medium finely chopped tomatoes
3 cups finely chopped fresh coriander
3 cup finely chopped fresh basil
3cusp finely chopped spring onions
2 finely chopped hot chilli pepper
Prick each sausages at intervals with a needle – be thorough to prevent the Osban bursting while cooking. Put osban in large pot, pour enough boiling water to cover the sausages (about 3cm above osban level). Add 1 tb salt, 1/2 tb cayenne pepper and tb 1/2 turmeric. Bring to the boil, then reduce heat to medium. cook for about one hour (prick osban again with needle if it floats).
The sausages are cut into more manageable osban segments before serving, or else each casing/intestine is tied at intervals with cotton string before cooking, and the sausage-link is cut up into mini-osban as in the above image.