Gyurma is ablood sausage made withyak orsheep's blood inTibetan cuisine.Rice or roastedbarley flour can be added as filler. The sausage uses natural yak or sheep casing (intestine). This sausage is also consumed in the region ofSikkim,Bhutan,Uttrakhand andLadakh inIndia and Himalayan regions ofNepal.[1][2]
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