Drisheen
Drisheen ( Irish drisín ) is a special blood sausage from the Irish city of Cork that is eaten warm. It is traditionally made from a mixture of cattle and sheep blood and is salted. After a drying phase, the mass is placed in beef intestines and cooked for a few minutes. The finished sausage resembles bicycle tubes, is brown-gray and has a soft consistency. In commercial production, thickeners, other spices and herbs are added to Drisheen before the product is pressed into a sheep's intestine .
Drisheen is boiled in milk before eating and eaten with a white butter-pepper sauce. Another variant of the preparation is to fry the sausage cut into slices.
The beginnings of this specialty go back to the 17th and 18th centuries when Cork became the UK's main export port for cured beef. The cattle blood was a waste product of the local slaughterhouses and was processed into blood pudding .
Sometimes drisheen is also prepared with tripe , which is known as a packet and tripe .
Drisheen is mentioned in James Joyce's novels Ulysses and A Portrait of the Artist as a Young Man . It is also described in the 1930 book In Search of Ireland by travel writer Henry Vollam Morton .
Individual evidence
- ^ A b c Alan Davidson : The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford et al. 2006, ISBN 0-19-280681-5 , Drisheen.