Sheep Blood Sausage

Sheep Blood Sausage

　　In Tibetan regions, whether among farmers or herders, whenever a sheep is slaughtered, its blood is not cooked alone but is instead poured into small intestines, boiled, and eaten. It is fragrant, tender, and delicious—a truly satisfying treat with a unique flavor. Making blood sausage is extremely simple. First, the best cuts of mutton are chopped and set aside, then a suitable amount of salt, Sichuan peppercorns, and a little roasted barley flour are mixed with the chopped mutton. This mixture is then stuffed into the intestines and tied into small sections with string. The preparation method is similar to making sausages. When eating, it remains smooth without residue, doesn’t peel, and is fragrant, soft, and tender—offering the rich taste of blood without being greasy. The cooking method for blood sausage is also distinctive. The stuffed sausages are placed in boiling water until they float to the surface and turn a grayish-white color, indicating they are about 80% cooked. They are then immediately removed from the pot and served on a plate. The whole family sits on the floor and slices off pieces to eat.