Drisheen
Loop of Drisheen being sold in a butcher's at the English Market | |
Type | Black pudding |
---|---|
Place of origin | Ireland |
Main ingredients | Blood (cow, pig or sheep), milk, salt, fat, breadcrumbs |
Variations | Packet & tripe |
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. 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. Historically, tansy had sometimes been used as a seasoning for drisheen.[1] However, it has since been discovered to be toxic to humans.[2] 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 and Limerick, the dish is often paired with tripe, 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.[3]
In culture
Drisheen is mentioned in James Joyce's Ulysses, Finnegans Wake and A Portrait of the Artist as a Young Man. It is also described in celebrated travel writer H. V. Morton's 1930 book, In Search of Ireland.
See also
- Offal
- Blood sausage
- List of Irish dishes
- List of sausages
References
- ^ Allen, Darina (2009-11-12). Forgotten Skills of Cooking (1st ed.). London: Kyle Books. ISBN 0857836935. Retrieved 2019-06-01.
- ^ Fery, Melissa (2018-06-29). "How to manage tansy ragwort". Ag - Small Farms/Commercial Ag.
- ^ Hickey, Margaret (2018). Ireland's green larder: the definitive history of Irish food and drink (Paperback ed.). London: Unbound. pp. 121–122. ISBN 978-1-78352-799-1. OCLC 1085196202.
External links
- A modern recipe Archived 2006-06-27 at the Wayback Machine
- Cork Slang
- Recipe for Packet and Tripe Archived 2021-02-14 at the Wayback Machine
- v
- t
- e
- Bacon and cabbage
- Barmbrack
- Blaa
- Boxty
- Breakfast roll
- Brown bread
- Carrageen moss
- Champ
- Chicken fillet roll
- Cider
- Clare Island Salmon
- Coddle
- Colcannon
- Comber Earlies
- Connemara Hill Lamb
- Crubeens
- Dilisk
- Dublin Bay prawns
- Drisheen (Packet) and Tripe
- Goody
- Imokilly Regato
- Irish cheeses
- Irish Lumper potato
- Irish stew
- Jambon
- Limerick ham
- Northern Irish cuisine
- Oriel Sea Minerals
- Oriel Sea Salt
- Potato bread
- Skirts and kidneys
- Sneem Black Pudding
- Soda bread
- Spice bag
- Spiced beef
- Timoleague Brown Pudding
- Veda bread
- Irish breakfast
- including: Black pudding
- White pudding
- Sausages
- Rashers
- Fried eggs
- Ulster Fry
- Ireland portal
- Food portal
- Category: Irish cuisine