In ethnic Limbu communities, blood sausage is called “Sargemba/Sargyangma”. It is prepared by mixing minced pork meat including internal organs (heart, liver etc.), fats, rice, wild edible lichen (Yangben), and spices (ginger, garlic, onion, etc.) with fresh pig blood. The mixtures are then cased in the pig (pork) intestine. Then sausage “Sargemba” is boiled in hot water for around 1-2 hours until it is fully cooked. The boiled sausage is then chopped, fried and served with fresh achaar. The sausage can also be smoked and stored over the firewood oven for several weeks.
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21 авг 2024
