Lamb blood sausage is a special delicacy in Lhasa, Tibet. The blood of the sheep scooped from the cavity of the sheep usually just fills its own intestines. When filling, first crush the coagulated blood clots with your hands, stir them into buckwheat noodles or white noodles, and add chopped mandu, oil, salt, seasoning, onion and garlic, etc. It is also poured from the incision, and the filling should not be too full or too flat. The small intestine is two to three feet long, and it can be cut into four or five parts for the convenience of cooking without tearing off the fat connecting the intestinal wall. These fats have the function of fixing the small intestine, and care should be taken to arrange them smoothly so as not to kink the Yangzi when pouring.
When it is boiled, it will be wrapped in a ball, just like the natural state in the belly. There are too many intestines and stomachs during the lying sheep season, so they can't eat them for a while, so they are poured and divided into four or five balls, frozen, and cooked in the next year's Qingming Festival.
