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.

MeatsMetricUS
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.
Instructions
  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.
Notes

If sheep blood can be hard to obtain use pork, veal or beef blood.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages