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by **somerset lad** » Mon May 30, 2005 3:15 pm

Hi all, my wife just came back from a holiday in Ireland, she brought me back some Drisheen, it's a black pudding made from sheeps blood. What i was wondering , is there anyone there who knows the best way to cook it. I did try frying but it ended up like overcooked liver, very firm and chewy. I have found out they eat it with tripe. Any help appreciated. :wink:

by **Fatman** » Mon May 30, 2005 3:18 pm

Cook for 15 mins in water, bring to boil and then reduce to simmer.
Open with a knife and then put as much vinegar over it as you can bear , lovely I can taste it now!

Regards

Fatman

by **somerset lad** » Tue May 31, 2005 6:12 pm

Thanks , i'll try it that way :wink:

by **somerset lad** » Wed Jun 01, 2005 9:39 pm

Tried it Fatman and i can't like it . The texture is solid , it dosent break up, and not a lot of taste either. I will eat anything but that's the second thing in the world i don't like. sorry. :lol:

by **Franco** » Wed Jun 01, 2005 9:40 pm

what's the first thing :lol:

?

Franco

by **Paul Kribs** » Thu Jun 02, 2005 7:10 am

If it's like black pudding then surely it's already cooked... so just needs gently warming.. only a thought.

Regards Paul Kribs

by **somerset lad** » Thu Jun 02, 2005 3:00 pm

Franco wrote:what's the first thing ?

Franco

Turnips Franco, although i am warming to them as i get older. :roll:

by **somerset lad** » Thu Jun 02, 2005 3:01 pm

Paul Kribs wrote:If it's like black pudding then surely it's already cooked... so just needs gently warming.. only a thought.

Regards Paul Kribs

Yes but it is already solid. :wink:

On second thoughts Dense would be a better discription. :wink:

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Drisheen

Drisheen

first thing

Re: first thing

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