Drisheen

Drisheen is a special pudding the Irish city of Cork, which is eaten warm. It is traditionally made and salted from a mixture of cow 's and sheep's blood. After a drying phase, the mass comes in Rindsdärme and is cooked for a few minutes. The finished sausage similar to bicycle inner tubes, is brown gray and a soft consistency. Commercial production drisheen, thickeners, other spices and herbs are added before the product is pressed into a sheep intestine.

Drisheen is cooked before eating in milk and eaten with a white butter - pepper sauce. Another variant of the preparation is to cut it in slices to fry.

The beginnings of this specialty to go back to the 17th and 18th century, when Cork was the most important British export port for corned beef. The bovine blood was obtained as a by-product of local slaughterhouses and was processed into blood pudding.

Sometimes drisheen is also made ​​with tripe, which is called Packet and Tripe.

Drisheen is mentioned in James Joyce's novels Ulysses and A Portrait of the Artist as a Young Man. It is also described in the 1930 published book In Search of Ireland of the travel writer Henry Morton Vollam.