Khiasam
Asia — Mongolia
Mongolia's most important intestine tradition. Cleaned intestines stuffed with blood, fat, and meat, then boiled — a traditional sausage system deeply embedded in nomadic pastoral culture.
Cuts in this tradition
Cultural context
Unlike many countries where intestines are merely casings, Mongolian khiasam treats intestines as a featured food category. Made during seasonal livestock slaughter. Part of the broader Central Asian stuffed-intestine family alongside Uzbek hasip, Kyrgyz chuchuk, and Kazakh qarta.
Preparation
Intestines cleaned thoroughly. Stuffed with blood, fat, meat scraps, and seasoning. Boiled until cooked through. Sliced and served warm.