Red pudding

Red pudding

A single battered deep fried chip shop red pudding (approx. 8" long), sliced open
Place of origin	United Kingdom
Region or state	Eastern Scotland, particularly Fife
Main ingredients	Bacon, beef, pork, pork rind, suet, rusks, wheat flour, spices, beef fat

Red pudding is a meat dish served mainly at chip shops in some areas of Scotland. Red pudding is associated with the east of Scotland, particularly Fife, but has become less common in recent years.^[1] Its main ingredients are beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring.

The mixture is formed into a sausage shape of roughly eight inches in length, similar to black and white pudding and the chip shop variant of haggis. The pudding is usually cooked by being coated in a batter, deep fried, and served hot.^[2] Bought on its own, it is known as a "single red"; when accompanied by chips, it is known as a "red pudding supper".

References

1. "More nights on the batter", Herald Scotland, 05-09-1997, accessed 22-06-18. "the other thing that is very popular is the pudding - white puddings, black puddings, haggis, and red pudding, which is a bit like the English saveloy. The red was very popular in Fife when I was a young boy, but it disappeared for a long time, and now you're tending to get the smoked sausage supper taking its place".
2. Allen, Gary (15 September 2015). Sausage: A Global History. Reaktion Books. ISBN 9781780235554 – via Google Books.

See also

• Boudin
• Scrapple