Bazaar Sausage · Lamb & Rice Casing
Hasip
Photo: Mahufi / Wikimedia Commons · CC BY-SA 4.0
The casing is the lamb's own intestine, stuffed with a mix of rice, liver, and fat, then simmered whole in broth until it's sliced to order — nothing about it goes to waste.
Hasip is a lamb sausage made by stuffing intestine casing with a seasoned mix of rice, offal, and fat, then boiling it until firm and slicing it into a bowl of hot broth. It's a Chorsu Bazaar fixture, ladled out by vendors who've sold it there for decades.
Why it's made this way: It grew out of a nose-to-tail approach to butchering common at Central Asian bazaars, turning every part of the animal into something sellable.
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Part of World of Street Food — 3248 dishes from 118 countries.
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