Description: Drisheen is a traditional blood pudding that originates from Ireland, made using sheep’s blood and seasoned with spices. It’s a dish rich in history and often associated with Irish cuisine, featuring a unique flavor profile and texture.

Preparation time: 20 minutes

Cooking Time: 1 hour

Serving size: 4 Servings

Ingredients:

• 2 cups fresh sheep’s blood (can be substituted with pig’s blood)
• 1 cup breadcrumbs
• 1/2 cup oatmeal
• 1 onion, finely chopped
• 2 tablespoons butter
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• Salt, to taste

Instructions:

• Begin by heating a skillet over medium heat. Melt the butter and add the finely chopped onion. Sauté until the onion turns translucent, about 3-4 minutes.
• In a mixing bowl, combine the breadcrumbs and oatmeal. Pour the sautéed onions over the breadcrumb mixture and mix well.
• Gradually add the sheep’s blood to the breadcrumb mixture while continuously stirring to combine thoroughly.
• Season the mixture with ground black pepper, ground cloves, ground nutmeg, and salt. Mix until the spices are evenly distributed.
• Prepare a large saucepan or pot by bringing water to a gentle simmer (not boiling).
• Wrap the mixture tightly in a cheesecloth, forming it into a cylindrical shape and tying the ends securely with kitchen twine.
• Gently place the wrapped mixture into the simmering water. Allow it to cook for about 45-60 minutes, ensuring the water remains at a gentle simmer.
• Once cooked, remove the Drisheen from the water and let it cool slightly. Remove the cheesecloth wrapping and slice the Drisheen into rounds.
• To serve, pan-fry the slices in butter until they achieve a golden-brown color on both sides.

This Drisheen recipe captures the essence of a traditional Irish blood pudding, showcasing a blend of spices and the unique flavor derived from sheep’s blood. It’s a dish deeply rooted in Irish culinary history, often enjoyed as part of a hearty breakfast or as a flavorful side dish.