First time making TIBETAN SAUSAGE without BLOOD.

Cut the liver into small pieces.

In a bowl, combine the liver pieces with water or beetroot juice to give it a color.

Grind the liver with the water or beetroot juice.

Add the ground liver mixture to the beef mince meat.

Incorporate 3 tablespoons of semolina flour and 1 cup of half cooked rice into the mixture.

Add ginger garlic paste, black pepper, and salt to the mixture and mix well.

If the mixture is too thick, add a bit more beetroot water to achieve a better consistency.

Soak the sausage casing in water before using it.

Fill the sausage casing with the meat mixture using a chopstick to pack it in tightly.

Tie the ends of the sausage casing with thread.

Steam the sausage or cook it in water, checking for doneness by ensuring no blood comes out when pierced.

After steaming, pan-fry the sausage in a bit of oil for added flavor.

Equipment Needed

Spice Level:

Allergens