An Irish sausage made from pork blood and fat, similar to black pudding; a traditional Irish food.
From Irish Gaelic 'drisín' or 'drísín,' possibly related to Old Irish words for blood or entrails, reflecting Irish culinary traditions.
Drisheen is Cork's answer to black pudding—a proud regional specialty that shows how cultures worldwide developed similar blood sausages to preserve meat, making 'waste' into delicacies.
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