Drisheen

Drisheen is a type of blood sausage traditionally consumed in Ireland. It is a food product made from a mixture of cow's, pig's or sheep's blood, milk, salt, and fat, which is then boiled and sieved before being set into a type of jelly. The dish is particularly associated with the city of Cork, where it is often served as part of a traditional Irish breakfast.

History

The origins of drisheen are believed to date back to the Middle Ages, when it was a common food among the poor due to its cheap ingredients. It was traditionally made in a sheep's stomach, similar to haggis, but today it is more commonly made using synthetic casings.

Preparation

The preparation of drisheen involves several steps. First, the blood is mixed with milk, salt, and fat. This mixture is then boiled and sieved to remove any clumps. The resulting liquid is then poured into casings and allowed to set into a jelly-like consistency. Once set, the drisheen can be sliced and fried or grilled before serving.

Serving

Drisheen is typically served as part of a traditional Irish breakfast, alongside other items such as rashers, black pudding, and white pudding. It can also be served with mustard or a sauce made from onions and vinegar.

Cultural significance

Drisheen holds a significant place in Irish culinary culture, particularly in Cork. It is often featured in local food festivals and is considered a delicacy by many. Despite its traditional roots, drisheen is not as widely consumed today as it once was, but it remains a beloved dish among those who appreciate traditional Irish cuisine.

See also

• Black pudding
• White pudding
• Irish cuisine

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  Drisheen at the English Market

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  English Market