English Market · Blood Pudding
Drisheen
Photo: Alison Cassidy / Wikimedia Commons · CC BY-SA 4.0
There's reportedly only one person left in all of Ireland still making traditional drisheen by hand, running a stall that's been in Cork's English Market for more than a century.
Sheep's or cow's blood is mixed with milk and seasoned with herbs like tansy, then set into a soft, mild-flavoured pudding and sliced for sale. It's a fixture of Cork's English Market, traditionally sold alongside tripe and other offal cuts.
Why it's made this way: It comes from Cork's history as a major cattle-trading port, where offal that couldn't be preserved or shipped was given to city workers instead of going to waste.
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