Drisheen is an Irish blood sausage similar to English black pudding

Drisheen is an Irish blood sausage similar to English black pudding, very popular in specialty stores in Cork or Dublin.

2 cups sheep's blood
1 cup cream of full - cream milk
1 cup breadcrumbs or oatmeal

1 tsp salt

1/3 tsp of pepper
Pinch of mace
Sprig of tansy or thyme. Thyme may be easier to obtain.

Note: if sheep blood can be hard to obtain use pork, veal or beef blood.

Mixing - keep blood salted to keep it liquid. Mix blood with cream, then add bread crumbs, pepper, mace and tansy. Mix all together well.

Stuffing - stuff into largest hog casings (38 - 42 mm), pork stomachs or beef bungs.

Cooking - place sausages into boiling water but poach at 80º - 85º C (176º - 185º F) for about 60 - 90 minutes to reach internal sausage temperature of 68º - 70º C (154º - 158º F). When sausage casings are not available bake in oven like a meat loaf. Put into greased glass pan and bake at 300º - 350º F (149º - 177º C) for about 1 hour.

Cool and keep in refrigerator. Drisheen is sliced and either fried or grilled, often with bacon, eggs and other sausages.