Click on the image, above to submit to Pinterest.
Drisheen
Drisheen is a traditional Irish recipe for a classic sausage or pudding made from a blend of milk, water, sheep blood, suet and breadcrumbs that's first boiled and then baked in a mould before serving. The full recipe is presented here and I hope you enjoy this classic Irish version of: Drisheen.
prep time
60 minutes
cook time
45 minutes
Total Time:
105 minutes
Serves:
8
Rating: 
Tags : Mutton RecipesBread RecipesMilk RecipesBaking RecipesIrish Recipes
This is a classic variant on the black pudding from Cork that uses sheep's blood instead of the more usual pig's blood as the basis of the pudding.
Ingredients:
1.2l milk
600ml water
1.2l sheep's blood (fresh)
115g fine breadcrumbs
450g mutton suet, finely minced
2 tsp salt
Method:
Strain the blood (this would traditionally have been warm from a fresh-killed sheep but today will be chilled) and mix in a large bowl with the water, milk, breadcrumbs, suet and salt.
Set aside to stand for 1 hour (this allows the bread to swell and the mixture to thicken).
After this time, scrape the mixture into a large pot and bring to a simmer. Cover and cook, stirring frequently, for about 30 minutes.
By this time the mixture should be almost too stiff to stir. Turn into loaf tins then place in a roasting tin. Half fill the tin with water then transfer to an oven pre-heated to 200°C.
Cook for about 15 minutes, or until the puddings are set. Turn out of the tins and slice. Serve whilst still hot.
