I don't expect anyone to seriously attempt this, but it is True Blood day and so the themed recipe had to have Something to do with blood. As far a blood recipes go, this is one of the big ones. It is an Irish blood pudding/sausage called Drisheen. So here we go.
Drisheen
Get ready for it...
4 cups Sheep blood (some butcher's have this)
2 tsp. Salt
2 1/2 cups whole farm fresh milk
Pinch of tansy or thyme (your not supposed to use them together)
2 cups breadcrumbs
1 greased oven dish
1 roasting pan with water
350 degree oven
Strain the blood into a mixing bowl. Add all the other ingredients and let sit for 30 minutes. Then pour into the greased oven dish, cover with foil, place this dish into a roasting pan and pour water into that pan. Place the whole thing into the oven for45 minutes until set.
This is commonly served as part of a traditional Irish (or even Scottish) breakfast. It is also served cold as pub fare. It can be served on some nice leaf lettuce, sliced and served as a tomato salad. It looks a lot like Italian tomato salad, except that mozzarella is replaced by cold sliced Drisheen. Garnish with pea or radish sprouts. It is supposed to really good with Guinness, extra cold.
If the mixture put into sausage casing, it then becomes a blood sausage. In that incarnation, it is often grilled and served with tripe......yummmm.....
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