Drisheen is an Irish claret sausage

Drisheen is an Irish claret sausage agnate to English atramentous pudding, actual accepted in specialty food in Cork or Dublin.

sheep blood500 g1.10 lb.
full chrism milk250 g1 cup
cooked biscuit or aliment crumbs250 g1 cup
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
black pepper2.0 g1 tsp.
mace1.0 g½ tsp.
thyme2.0 g1 tsp.
  1. Add alkali to claret and activity it.
  2. Mix claret with cream, again add aliment crumbs and added ingredients. Mix all calm well.
  3. Stuff into better hog casings (38 - 42 mm), pork stomachs or beef bungs.
  4. Place sausages into baking baptize and appropriate at 80º - 85º C (176º - 185º F) for about 60 - 90 account to ability centralized sausage temperature of 68º - 70º C (154º - 158º F). Abdomen will crave best affable time. Back sausage casings are not accessible broil in oven like a meat loaf. Put into anointed bottle pan and broil at 300º - 350º F (149º - 177º C) for about 1 hour.
  5. Cool and accumulate in refrigerator.
  6. Drisheen is broken and either absurd or grilled, generally with bacon, eggs and added sausages.

If sheep claret can be adamantine to access use pork, dogie or beef blood.

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