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, such as tansy, or served with tansy sauce.[1] 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.

Drisheen for sale in the English Market
Loop of Drisheen being sold in a butcher's at the English Market
TypeBlack pudding
Place of originIreland
Main ingredientsBlood (cow, pig or sheep), milk, salt, fat, breadcrumbs
VariationsPacket & tripe

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.[2]

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


  1. Allen, Darina (2009-11-12). Forgotten Skills of Cooking (1st ed.). London: Kyle Books. ISBN 0857836935. Retrieved 2019-06-01.
  2. 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.
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