Usban

Usban (or osban) (Arabic: عصبان, pronounced [ʕusˤbɑːn]) is a traditional kind of sausage in Algeria, Libya and Tunisia, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart.^[1][2][3] This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

Place of originMaghreb

Region or stateNorth Africa

Associated cuisineMaghreb cuisine

Main ingredientsrice, herbs, lamb, chopped liver and heart

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Usban

Couscous with usban
Place of origin	Maghreb
Region or state	North Africa
Associated cuisine	Maghreb cuisine
Main ingredients	rice, herbs, lamb, chopped liver and heart
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Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into sheep intestines or commercial sausage casings and then tied off at the ends using thread. The sausages cook for an hour in a pot and are then browned in a frying pan or oven.^[3][4]