Usban

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Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026

The story the reviews tell

Usban is a North African sausage that transforms humble offal—liver, heart, lamb—into something ceremonial. Stuffed into sheep intestines with rice, herbs, and warm spices like cinnamon and turmeric, each link gets simmered for an hour until tender, then browned until the casing crisps. It's the kind of dish that shows up alongside couscous on occasions that matter, where nothing goes to waste and every ingredient earns its place.

What makes this version distinct

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

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