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 edit
References edit
- ^ "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.