Tsutgan

Name: Tsutgan
Yield: 4 servings
Cuisine: Mongolian
Ingredients: Sheep intestine, cleaned, for casing; 2 cups sheep blood; 1 onion, finely chopped; Salt and pepper, to taste

Цутгалт хиам/TSOOT-gan/

Also known as: Mongolian Blood Sausage

About this dish

A traditional Mongolian sausage made from sheep intestine stuffed with blood, fat, and seasoning.

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Ingredients

🐑Sheep intestine, cleaned, for casing

🩸2 cups sheep blood

🧅1 onion, finely chopped

🧂Salt and pepper, to taste

Method

Serves 4

Thoroughly clean the sheep intestine for use as a casing.

Mix the blood with chopped onion, fat, and seasoning.

Pour the mixture into the cleaned casing and tie off the ends.

Simmer gently in water until fully set and cooked through.

Slice and serve warm.

✓ What Makes it Authentic

Tsutgan is a traditional Mongolian sausage, historically prepared during autumn livestock slaughter to use every part of the animal.

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