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  2. Drisheen - Wikipedia

    en.wikipedia.org/wiki/Drisheen

    Drisheen (Irish: drisín) is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish black pudding by having a gelatinous consistency. It is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat, which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin.

  3. Black pudding - Wikipedia

    en.wikipedia.org/wiki/Black_pudding

    Sheep or cow blood was also used, and one 15th-century English recipe used that of a porpoise in a pudding eaten exclusively by the nobility. [1] Until at least the 19th century, cow or sheep blood was the usual basis for black puddings in Scotland; Jamieson 's Scottish dictionary defined "black pudding" as "a pudding made of the blood of a cow ...

  4. Sneem Black Pudding - Wikipedia

    en.wikipedia.org/wiki/Sneem_black_pudding

    Sneem Black Pudding (Irish: Putóg Dhubh na Snadhma) is a variety of black pudding produced in Sneem, County Kerry, Ireland. [1] [2] [3]Produced by local butchers Peter O'Sullivan and Kieran Burns, [4] it is described as "traditional blood pudding, uncased and tray-baked.

  5. List of Irish dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Irish_dishes

    A type of black pudding, often made from lamb's blood, and soft set. In Cork, it is usually served alongside boiled tripe and onions. [3] Farl: Farla A traditional quick bread or cake, roughly triangular in shape. Fried bread: Arán friochta Bread fried in bacon fat. Full breakfast. Also known as "full Irish", "Irish fry" or "Ulster fry ...

  6. Pork in Ireland - Wikipedia

    en.wikipedia.org/wiki/Pork_in_Ireland

    In the major Irish production centres such as Limerick, Waterford and particularly Cork, crubeens (pigs totters), drisheen (blood pudding) and tripe were staples of the local diet throughout the 19th and much of the 20th centuries [19] as a result of their plentiful availability. Key brands established in the 19th and early 20th century such as ...

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  8. Blood sausage - Wikipedia

    en.wikipedia.org/wiki/Blood_sausage

    The similar white pudding (mealie pudding) is a further important feature of the traditional Northumbrian, Scottish, Irish and Newfoundland breakfast. Black and white pudding, as well as a third variant, red pudding , is served battered in some chip shops in England, Scotland and Ireland as an alternative to fish and chips .

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