Gyurma is a Tibetan blood sausage made with yak or sheep blood. Rice or roasted barley flour are common 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 loosely into 28 mm sheep casings.
  4. Cook in water at 80° C (176° F) for 30 minutes.
  5. Place in cold water for 10 minutes.
  6. Dry briefly and refrigerate.

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