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.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages