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Red pudding

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Red pudding is a meat dish served mainly only at chip shops in parts of Scotland as an alternative to fish (see fish and chips). The ingredients consist of bacon, beef, port, pork rind, suet, rusks, spices, salt, beef stock, beef fat and colouring.

This clumpy red coloured food is then formed into a large sausage-like shape of roughly eight inches in length, no different to its black and white pudding family. To encase it, the food is coated thick in batter and then deep fried, ready to be taken away served hot. Bought on its own it is known as a single red, or when accompanied by chips it is known as a red pudding supper.

The taste is said to be similar to a saveloy, a type of pork sausage, though battered sausage is also served in Scotland (in addition to red pudding on menus) that could be more akin to saveloy.

There is also a red pudding which is made entirely of pork, is highly seasoned, and is made in a ring the same as black pudding. It is very finely minced, and identified by being in a red casing, just as black pudding is sold in a black casing. This was traditionally made by "German" pork butchers in parts of Scotland, mostly on the East coast.

This red pudding is completely different from the red pudding available in chip shops. It was traditionally cooked for breakfast, often replacing sausages.

Some red puddings do not taste like saveloy as they have no smoked meat in them, rather a large amount of pepper, and are quite pale in colour.

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