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, Uttrakhand and Ladakh in India and Himalayan regions of Nepal.[1][2]
^"Gyuma: Blood Sausages from Sikkim". INNFINITY. 2019-07-03. Retrieved 2020-08-06.
^"Foraging For Flavours In Ladakh". INNFINITY. 2019-07-03. Retrieved 2020-08-06.
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...
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1,000 years ago in the south of China. In Tibetan cuisine, sausages or gyurma refer to blood sausages and are made with yak or sheep's blood which may...
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awareness, Station Hill Press, Inc., p. ix Padmasambhava; Karma Lingpa; Gyurma Dorje (2005). Jinpa, Thupten; Coleman, Graham (eds.). The Tibetan Book of...
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