Breakfast > Ireland > Drisheen (Black Pudding) >
5 C milk
2-1/2 C water
5 C sheep's blood
1/2 C fine breadcrumbs
2 C mutton suet, finely minced
2 tsp. salt
Black pepper to taste
Sheep's intestines, freshly ground (or use sausage casings)
Lard or oil (for frying)
Strain blood through a sieve. In a large bowl, mix blood with water, milk, breadcrumbs, minced suet and salt. Set aside and allow to stand for about one hour; bread will swell and mixture will thicken. Use a funnel to pack mixture into intestines or casings; tie-off at 12-inch lengths. Bring a large pot of water to a boil; add stuffed casings and cook for about forty minutes or until cooked through and solid. Remove casings from water and set aside until completely cooled. Cut into 1/2-inch thick slices; fry in a skillet with hot lard or oil on both sides until crisp and cooked through.
Note: Drisheen is traditionally served with bacon, eggs and fried potatoes or potato cakes. It is also a common element of the Ulster Fry (full breakfast).
Food Fare Culinary Collection: The Emerald Isle
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