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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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drisheen a type of blood pudding made only in Cork city in S. Ireland and prepared with a mixture of sheep and beef bloods (see blood; blood sausages). The exact quantity of each blood used is critical; the product is too light and fragile if too much sheep blood is used and it is too dark and heavy if too much beef blood is used. The bloods are blended and a little salt is added. The mixture is left to solidify and once coagulated is scored with a knife and left overnight. By morning the blood has separated into serum and coagulated blood residue. The serum is drawn off and poured into prepared beef casings. The puddings are boiled for about five minutes. Its shape resembles an inflated bicycle tube, the colour is a brownish-grey, and it has a distinctive blancmange-like texture.