Tibetan Blood Sausage

Tibetan Blood Sausage

　　Tibetan Blood Sausage

　　In Tibetan farming and herding communities, whenever a sheep is slaughtered, its blood is not cooked and eaten alone but is instead stuffed into small intestines and boiled.

　　Preparation Method

　　1. Chop the best-quality mutton and set it aside.

　　2. Add an appropriate amount of salt, Sichuan peppercorns, a small amount of roasted barley flour to the sheep's blood, mix it with the chopped mutton, and stuff the mixture into the intestines, tying them into small sections with string.

　　3. The preparation method is the same as making sausage.

　　4. To cook the blood sausage, place the stuffed sausages in boiling broth. Cook until they float to the surface and turn a grayish-white color, which indicates they are about 80% cooked. Then remove them from the heat, place them on a plate, and have the whole family sit around on the floor to slice and eat them.

　　Characteristics

　　When eating, the sausage remains intact without crumbling or peeling, offering a fragrant, tender, and soft texture that is neither greasy nor dry.