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 blood500 g1.10 lb.
full cream milk250 g1 cup
cooked oatmeal or bread crumbs250 g1 cup
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
black pepper2.0 g1 tsp.
mace1.0 g½ tsp.
thyme2.0 g1 tsp.
  1. Add salt to blood and stir it.
  2. Mix blood with cream, then add bread crumbs and other ingredients. Mix all together well.
  3. Stuff into largest hog casings (38 - 42 mm), pork stomachs or beef bungs.
  4. 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.
  5. Cool and keep in refrigerator.
  6. 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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages