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Drisheen ( ga, drisín) is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish
black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...
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. 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. In the Irish cities of
Cork Cork or CORK may refer to: Materials * Cork (material), an impermeable buoyant plant product ** Cork (plug), a cylindrical or conical object used to seal a container ***Wine cork Places Ireland * Cork (city) ** Metropolitan Cork, also known as G ...
and
Limerick Limerick ( ; ga, Luimneach ) is a western city in Ireland situated within County Limerick. It is in the province of Munster and is located in the Mid-West which comprises part of the Southern Region. With a population of 94,192 at the 2 ...
, the dish is often paired with
tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's ...
, 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.


In culture

Drisheen is mentioned in
James Joyce James Augustine Aloysius Joyce (2 February 1882 – 13 January 1941) was an Irish novelist, poet, and literary critic. He contributed to the Modernism, modernist avant-garde movement and is regarded as one of the most influential and important ...
's '' Ulysses'', ''
Finnegans Wake ''Finnegans Wake'' is a novel by Irish writer James Joyce. It is well known for its experimental style and reputation as one of the most difficult works of fiction in the Western canon. It has been called "a work of fiction which combines a bod ...
'' and ''
A Portrait of the Artist as a Young Man ''A Portrait of the Artist as a Young Man'' is the first novel of Irish writer James Joyce. A ''Künstlerroman'' written in a modernist style, it traces the religious and intellectual awakening of young Stephen Dedalus, Joyce's fictional al ...
''. It is also described in celebrated travel writer
H. V. Morton Henry Canova Vollam Morton (known as H. V. Morton), (26 July 1892 – 18 June 1979) was a journalist and pioneering travel writer from Lancashire, England. He was best known for his many books on London, Great Britain and the Holy Land. He f ...
's 1930 book, '' In Search of Ireland''.


See also

*
Offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
*
Blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...
*
List of Irish dishes This is a list of dishes found in Ireland. Irish cuisine is a style of cooking originating from Ireland, developed or adapted by Irish people. It evolved from centuries of social and political change, and in the 20th and 21st century has more inter ...
*
List of sausages This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ...


References


External links


A modern recipe

Cork Slang


{{Puddings Irish cuisine Savory puddings Blood sausages Irish meat dishes