Sausage, also known as "three-intestine" or "five-intestine," is made by stuffing fresh sheep small intestines with sheep blood, mutton, and barley or bean flour, respectively, to create meat sausage, blood sausage, and flour sausage, collectively called "three-intestine." There are also versions filled with sheep liver and sheep fat, known as liver sausage and fat sausage, which together form the "five-intestine" dish. This dish is typically made in bulk by Tibetans during the New Year and is mainly consumed during festivals.
The method of making sausages is quite special, and the materials used to stuff them vary, so the ways to eat them also differ:
The method of eating sausage is as follows: stuff the sausage with minced meat, add seasonings such as salt, pepper, and wild onions, and cook until done.
If it is blood sausage, first stuff sheep blood into the cleaned sheep intestines, then add seasonings such as salt and chopped green onions, and boil it in a pot for more than ten minutes before eating.
When making sausage, first mix the batter and oil thoroughly and then pour it in. The batter is mainly made of soybean flour, but wheat flour can also be used. Then add mutton fat and mix well. Add chopped green onions and other seasonings, put it in a pot to cook, and then roast it over a fire until it turns golden brown before eating.
The method for making oil sausage is to stuff the intestines with a mixture of mutton fat and diced mutton, but this type of sausage is quite greasy.
If it is liver sausage, it is first stuffed with diced beef or mutton liver, along with an appropriate amount of mutton fat and seasonings. This kind of sausage is very tender and has a fragrant and fresh taste.
