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 regions of Sikkim, Bhutan, Uttrakhand and Ladakh in India and Himalayan regions of Nepal.
See also Kargyong Kaszanka Black pudding Lap Cheong List of Tibetan dishes
References
External links Photo of a sliced gyurma served in a Tibetan restaurant