Countries all around the globe have specialty meat dishes that are favourites for those visiting and those who are proud to call the country home. One of those classic and very traditional dishes in Ireland is black pudding or drisheen.
For many new to Irish cuisine, and even those who grew up in the country, drisheen is a dish they either love or do not want to try. The dark black colour is dramatic and distinctive on the plate, and it is perhaps one of the most identifiable breakfast foods enjoyed in Ireland and throughout Britain.
As with any type of national food, there are variations of this traditional staple to the full Irish breakfast. Of course, this spicy sausage can also be enjoyed as an essential ingredient in bubble and squeak or to give a wonderful flavour to mashed potatoes and gravy.
The Essentials
Even with all of the regional variations, there are some key ingredients to the classic black pudding. The distinctive ingredient is blood, which is typically pig’s blood or beef blood. In the past, fresh blood was collected as animals were slaughtered as a way to use all consumable parts of the animal. Today, dried blood products are more commonly used for safety and convenience as well as ease of handling.
In addition to the use of blood, which gives the sausage a dark colour, there are other ingredients that make this a classic Irish favourite. Oatmeal or groats, either oat or barley, as well as onions, pork fat, beef suet, and a variety of spices, are put into the sausage. The spices impart a mild but noticeable flavour that is perfect for a morning meal.
Hugh Maguire Butcher and Smokehouse offers a tasty alternative to the traditional black pudding. This is a sausage made with a natural casing and no preservatives or additives for an all-natural option. In addition, this drisheen is smoked, adding a wonderful flavour and a natural way to preserve the sausage.