Meats and Sausages
Drisheen is an Irish blood sausage
Drisheen is an Irish blood sausage similar to English black pudding, very popular in specialty stores in Cork or Dublin.
|sheep blood||500 g||1.10 lb.|
|full cream milk||250 g||1 cup|
|cooked oatmeal or bread crumbs||250 g||1 cup|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|black pepper||2.0 g||1 tsp.|
|mace||1.0 g||½ tsp.|
|thyme||2.0 g||1 tsp.|
- Add salt to blood and stir it.
- Mix blood with cream, then add bread crumbs and other ingredients. Mix all together well.
- Stuff into largest hog casings (38 - 42 mm), pork stomachs or beef bungs.
- Place sausages into boiling water and poach at 80º - 85º C (176º - 185º F) for about 60 - 90 minutes to reach internal sausage temperature of 68º - 70º C (154º - 158º F). Stomach will require longer cooking time. When sausage casings are not available bake in oven like a meat loaf. Put into greased glass pan and bake at 300º - 350º F (149º - 177º C) for about 1 hour.
- Cool and keep in refrigerator.
- Drisheen is sliced and either fried or grilled, often with bacon, eggs and other sausages.
If sheep blood can be hard to obtain use pork, veal or beef blood.