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.

Apr 15, 2024 · Irish black pudding, also known as “drisheen,” is a traditional Irish delicacy that has been enjoyed for centuries. It is a type of blood sausage made from pork, pork fat, oatmeal, onions, and a generous amount of pig’s blood.

Drisheen is an Irish blood sausage similar to English black pudding, very popular in specialty stores in Cork or Dublin. 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.

This Drisheen recipe captures the essence of a traditional Irish blood pudding, showcasing a blend of spices and the unique flavor derived from sheep’s blood. It’s a dish deeply rooted in Irish culinary history, often enjoyed as part of a hearty breakfast or as a flavorful side dish.

May 2, 2019 · Drisheen is the more exotic of the two, being confined to Ireland’s deep south (Limerick and Kerry also have versions).

Drisheen is a type of Irish black pudding made with milk, salt, animal blood—either pig’s, cow’s, or sheep’s, and fat that is thickened with breadcrumbs or oatmeal. The resulting pudding has a gelatinous texture, and once it has firmed, it is usually sliced and served hot.

Nov 28, 2022 · Drisheen is synonymous with Cork cuisine - but it is a dying art. In this three-part series, KATE RYAN looks at the classic Rebel delicacy, and in this final part, she explores some recipes for it. Brian Murray, chef/proprietor of The Glass Curtain, has come up with a recipe for Drisheen and Date Bites. Picture: Naomi Kamat Photography.

Jan 23, 2023 · Black pudding is also called a blood pudding or blood sausage, and in Ireland is known as drisheen. In France, black pudding is known as boudin noir and the Spanish word for black pudding is morcilla. Blood sausage and black pudding are the same dish.

Tripe is the lining of a sheep or cow’s stomach. Prized in many food cultures (from the north Atlantic coast of France to the Middle East) it was for many centuries (along with Drisheen, a type of blood pudding or sausage) the food of the common folk in Cork. Crubeens are pig trotters.

The meaning of DRISHEEN is a sausage prepared with sheep's blood, milk, and seasonings chiefly in the vicinity of Cork in Ireland.