Red pudding is a meat dish served mainly at chip shops in some areas of Scotland as an alternative to fish (see fish and chips). Red pudding is associated with the east of Scotland in general and particularly with Fife, though even in this area it has become less common in recent years. Its main ingredients are beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring.
|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|
The mixture is formed into a sausage shape of roughly eight inches in length, no different from 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. Bought on its own it is known as a "single red", or when accompanied by chips it is known as a "red pudding supper".
Other regional varietiesEdit
In Scotland some butchers sell a different form of red pudding, made entirely of finely minced pork and formed into a ring similar to black pudding. These red puddings follow a quite different recipe from the chip shop red pudding,[failed verification] are flavoured with spices such as cumin,[failed verification] and are identified by a red casing. They were traditionally made by "German" pork butchers in parts of Scotland,[failed verification] mostly on the east coast, and are usually cooked for breakfast. Another form of red pudding is a speciality of Dundalk on the east coast of Ireland; this is an oatmeal-based pudding similar to white pudding.
- "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".
- Allen, Gary (September 15, 2015). Sausage: A Global History. Reaktion Books. ISBN 9781780235554 – via Google Books.
- Allen, G. (2015) Sausage: a Global History, Reaktion ("An all-pork red pudding comes in a synthetic red casing [...] served with, or in place of the black pudding in Scottish breakfasts")