Gyurma is a Tibetan claret sausage fabricated with yak or sheep blood. Rice or broiled barley abrade are accepted fillers.

Beef,200 g0.44 lb
Rice, cooked200 g0.44 lb
Blood, sheep or yak600 ml1.32 lb
  • Salt |12 g|2 tsp
  • Pepper |2.0 g|1 tsp
  • Nutmeg |1.0 g|1/2 tsp
  • Cumin |1.0 g|1/2 tsp
  1. Grind beef through 1’4” (6 mm) plate.
  2. Mix spices with beef and the blood.
  3. Stuff about into 28 mm sheep casings.
  4. Cook in baptize at 80° C (176° F) for 30 minutes.
  5. Place in algid baptize for 10 minutes.
  6. Dry briefly and refrigerate.

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