Blood sausage

Blood sausage

　　In Tibetan areas, 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 a delight to the taste buds—extremely satisfying and uniquely flavorful.

　　The preparation of blood sausage is remarkably simple. First, the best-quality mutton is chopped and set aside, then an appropriate amount of salt, Sichuan peppercorns, and a small amount of 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 method is similar to making sausages. When eating, it remains smooth without residue or peeling, tender and fragrant, with the rich taste of blood yet not greasy. The cooking method for blood sausage is also distinctive. The stuffed sausages are placed in boiling water and cooked until they float to the surface, turning a grayish-white color—about 80% cooked—then promptly removed from the heat. They are served on a plate, and the whole family sits on the floor to slice and enjoy them.