Drisheen
From Wikipedia, the free encyclopedia
Drisheen is often viewed as a type of black pudding made in Ireland. Irish black pudding, made from a mixture of cow's, pig's and/or sheep's blood, milk, salt, fat and breadcrumbs which is boiled and seived and finally cooked as a sausage 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. Drisheen is often mixed up with pudding as it has some similarities to pudding except it differs from pudding as described above in a number of respect. Drisheen is made up the serum of sheep, cows and pigs encased in an animal casing. 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 locality to locality.
In Cork and Limerick, it is often paired with tripe. In Limerick the dish is known as "Packet & Tripe".
Drisheen is mentioned in James Joyce's Ulysses and A Portrait of the Artist as a Young Man.
[edit] External links
 |
This meat-related article is a stub. You can help Wikipedia by expanding it. |
Also described in the celebrated travel-writer H.V. Morton's 'In Search of Ireland' (1930)- although the waiter in the Cork Hotel he was staying at thought he was joking when he asked for it.
