Drisheen
Drisheen (Irish: drisín) is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish black pudding by having a gelatinous consistency. It is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin. The sausage may be flavoured with herbs, such as tansy, or served with tansy sauce.[1] The recipe for drisheen varies widely from place to place and it also differs depending on the time of year. Drisheen is a cooked product but it usually requires further preparation before eating. How this is done varies widely from place to place.
| Type | Black pudding |
|---|---|
| Place of origin | Ireland |
| Main ingredients | Blood (cow, pig or sheep), milk, salt, fat, breadcrumbs |
| Variations | Packet & tripe |
In Cork and Limerick, the dish is often paired with tripe, where it is known as "packet and tripe". In Limerick the combination of tripe and drisheen is considered a meal particular to and strongly associated with Limerick.[2]
In culture
Drisheen is mentioned in James Joyce's Ulysses, Finnegans Wake and A Portrait of the Artist as a Young Man. It is also described in the celebrated travel-writer H. V. Morton's 1930 book, In Search of Ireland.
References
- Allen, Darina (2009-11-12). Forgotten Skills of Cooking (1st ed.). London: Kyle Books. ISBN 0857836935. Retrieved 2019-06-01.
- Hickey, Margaret (2018). Ireland's green larder : the definitive history of Irish food and drink ([Paperback edition] ed.). London: Unbound. pp. 121–122. ISBN 978-1-78352-799-1. OCLC 1085196202.
External links
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Look up drisheen in Wiktionary, the free dictionary. |
