Traditional Irish Drisheen with a Modern Twist

Ingredients

• 500g (1.1 lb) pork blood 500g (1.1 lb) pork blood
• 250g (8.8 oz) pork fatback, finely minced 250g (8.8 oz) pork fatback, finely minced
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon salt 1/2 teaspoon salt
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 15g (total), 2g (sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the pork blood, minced pork fatback, breadcrumbs, chopped onion, minced garlic, dried thyme, black pepper, nutmeg, cloves, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Carefully stuff the mixture into natural sausage casings, forming sausages of desired length.
3. 3.
   Bring a large pot of water to a gentle simmer. Place the sausages in the pot and cook for 30 minutes.
4. 4.
   Remove the sausages from the pot and let them cool slightly.
5. 5.
   Heat a frying pan over medium heat and add a small amount of oil. Fry the sausages until they are crispy and golden brown on the outside.
6. 6.
   Serve the Drisheen hot, accompanied by your favorite side dishes.

Treat your ingredients with care...

• Pork blood — Ensure that the pork blood is fresh and sourced from a reputable supplier.
• Pork fatback — Choose high-quality fatback with a good balance of lean meat and fat for the best texture and flavor.
• Natural sausage casings — Soak the casings in water before using to make them pliable and easier to work with.

Tips & Tricks

• If you prefer a milder flavor, you can reduce the amount of spices used.
• Serve the Drisheen with a dollop of tangy mustard or a side of pickles to complement the richness of the sausage.
• For a twist, try grilling the Drisheen instead of frying it for a smoky flavor.

Serving advice

Serve the Drisheen as a main course alongside mashed potatoes, sautéed greens, and a hearty Irish stout for a complete and satisfying meal.

Presentation advice

Arrange the Drisheen on a platter, garnished with fresh herbs such as parsley or thyme, to add a pop of color and freshness to the dish.