Assip is a delicious traditional Kyrgyz dish – palatable sausages made from by-products and rice.


They can be served cold and hot as well.

  • 500 g lamb heart and lungs.
  • 100 g lamb fat. 200 g rice.
  • 100 g onion.
  • Lamb bowels.
  • Pepper.
  • Salt.


  • Wash rice and pour the boiling water, leave to cool.
  • Treat and wash offal. Cut into medium pieces and mince with a large grille. Bacon cut into small cubes. Onions cut into cubes as well.
  • In a large bowl, thoroughly mix the ground Liver with bacon, onion and pepper, add the fused rice, salt, pepper, minced slightly diluted with cold water, 100 ml is enough just need to pour slowly, stirring. Allow to stand for half an hour in a cool place. In principle, spices can be added, but they are not national variant.
  • While minced allowed to stand, it is necessary to prepare kishki- ideally. Or take a skin from sausages, or prepare vetchinnitsu or, in case of emergency package for baking. In short, any shell for future sausages.
  • Use a funnel or nozzle-grinder or otherwise magically fill our shell-prepared meat. It is important not to over-fill the shell-so plump, but gently. Carefully pack, if colon, tying them firmly, if the packet-spinning, gaskets, bandages sausage. Or fill in the pack and vetchinnitsu. That’s who as lucky. 😉 Make several fine needle puncture-excess air to exit and prevent bursting shell. (I use a needle from the syringe).
  • Next, boil sausage prepared in water at naiminimalneyshem boil, and boil all be better off without, occasionally pouring cold water for 40-50 minutes.
  • Serve hot or cold, preferably with a cake to save the national color … for the same purpose wash down with mare’s milk … You have not kumys ???? Well, how are you so ! You can replace the “Tan” … I do not recommend yogurt;)