Tibetan-style Sheep Blood Sausage

Tibetan-style Sheep Blood Sausage

　　Tibetan-style Sheep Blood Sausage

　　In Tibetan regions, whether among farmers or herders, whenever a sheep is slaughtered, the blood is not cooked alone but is instead poured into small intestines, boiled, and eaten. It is fragrant, tender, and delicious—just one bite fills your mouth with rich flavor and perfectly satisfies cravings, offering a unique taste. The preparation of blood sausage is extremely simple.

　　First, the best-quality mutton is minced and set aside, then an appropriate amount of salt, Sichuan peppercorns, and a small amount of roasted barley flour are mixed into the minced meat. The 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 tender without residue, has a delicate texture, is fragrant and soft, boasts the aroma of blood yet is not greasy. The cooking method for the blood sausage is also distinctive. The stuffed sausage is placed in boiling water until it floats to the surface, turning a grayish-white color—about 80% cooked—and is then immediately removed from the heat. It is served on a plate, and the whole family sits on the floor to slice and eat it.