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.
| Meats | Metric | US |
|---|---|---|
| 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. |
Instructions
- 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.
Notes
If sheep blood can be hard to obtain use pork, veal or beef blood.
