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 . This sausage is also consumed in the region of Sikkim, Uttrakhand and Ladakh in India and Himalayan regions of Nepal.

Categories: Blood sausage
Characteristic of: Indian cuisine Nepalese cuisine Tibetan cuisine
Contains, including ancestors: Blood
Also known as:
Wikidata ID: Q16899972
Wikipedia title: Gyurma
References:
Wikipedia article: Gyurma

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