Aromatic Fresh Sausages Stuffed with Rice and Meat

According to ancient texts, the practice of stuffing sausage casings (lamb and beef intestines) goes back to Sumerian times. Al-Warraq’s tenth-century cookbook includes six recipes for different kinds of stuffed intestines, fresh and dried, small and large. The small ones were variously called maqaniq, laqaniq, and naqaniq. The large and the very large, using large intestines – called maba’ir and mahashi, respectively – were stuffed with a spicy meat mixtu