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,
Uttarakhand and
Ladakh in
India and Himalayan regions of
Nepal.
See also
External links
