作法
- 羊絞肉與米、洋蔥、孜然、胡椒、喀什米爾辣椒粉、鹽、芫荽、蒜末、薑末與羊脂丁混合。朝同一方向攪拌。
- 腸衣徹底沖洗，套上灌香腸器。
- 將羊肉米料填入腸衣中，留些空間—大約灌至 2/3 滿，因為米會在煮的過程中膨脹。每 30 公分綁成一段。
- 用針在每段香腸上戳幾個小洞—讓蒸氣於烹煮時排出。
- 大鍋加鹽水煮至微滾（不要大滾—會撐破腸衣）。香腸放入水中，半掩鍋蓋煮 75 分鐘，米應徹底煮熟，香腸質地紮實。
- 撈起置於網架瀝乾，徹底放涼。切成 1 公分厚圓片。可直接享用，或用少許油煎至邊緣酥脆。Hasib 是宴席料理，也是攜帶式午餐。
Common questions
Can 羊肉米腸（Hasib） be made ahead?
羊肉米腸（Hasib） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 羊肉米腸（Hasib） spicy?
羊肉米腸（Hasib） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 羊肉米腸（Hasib） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 羊肉米腸（Hasib） to make at home?
羊肉米腸（Hasib） is more demanding — total time around 150 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 羊肉米腸（Hasib） be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Hasib 是烏茲別克的羊肉米香腸—與歐洲肉腸不同，它包含米飯，類似韓國順大或波斯烤肉腸。這道菜與烏茲別克鄉村農場相關，特別是在開齋節後的羊宰季節。現代烏茲別克肉販會販售現成 Hasib；塔什干與撒馬爾罕的市集都有 Hasib 專門攤。冬季鮮羊肉充足時也會做，可用米拉長吃成飽足餐食。
