Drisheen Sausage is a traditional Irish recipe for a classic black pudding variant from Cork where sausage casings are stuffed with a blend of milk, sheep's blood, mutton suet and breadcrumbs before being boiled to cook. The full recipe is presented here and I hope you enjoy this classic Irish version of: Drisheen Sausage.
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This is a classic variant on the black pudding from Cork that uses sheep's blood instead of the more usual pig's blood as the basis of the sausage.
Ingredients:
1.2l milk
600ml water
1.2l sheep's blood (fresh)
115g fine breadcrumbs
450g mutton suet, finely minced
2 tsp salt
freshly-ground black pepper, to taste
freshly-ground sheep's intestines, or sausage casings
Method:
Strain the blood (this would traditionally have been warm from a fresh-killed sheep but today will be chilled) and mix in a large bowl with the water, milk, breadcrumbs, suet and salt.
Set aside to stand for 1 hour (this allows the bread to swell and the mixture to thicken).
Use a funnel to pack the mixture into the intestines or casings then loop these into links. Bring a large pot or kettle of water to a boil, add the drisheen links and cook for about 40 minutes or until cooked through and solid.
Slice and fry as you would ordinary black puddings.
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