Gyurma is a blood sausage made with yak or sheep's blood in Tibetan cuisine. Rice or roasted barley flour can be added as filler. The sausage uses natural yak or sheep casing (intestine). This sausage is also consumed in the region of Sikkim, Bhutan, Uttrakhand and Ladakh in India and Himalayan regions of Nepal.[1][2]
See also
References
- ↑ "Gyuma: Blood Sausages from Sikkim". INNFINITY. 2019-07-03. Retrieved 2020-08-06.
- ↑ "Foraging For Flavours In Ladakh". INNFINITY. 2019-07-03. Retrieved 2020-08-06.
External links
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.