|Place of origin||United Kingdom|
|Region or state||Scotland|
|Main ingredients||Bacon, beef, pork, pork rind, suet, rusks, wheat flour, spices, beef fat|
|Cookbook:Red pudding Red pudding|
|This article does not cite any references or sources. (February 2007)|
Red pudding is a meat dish served mainly at chip shops in parts of East Scotland as an alternative to fish (see fish and chips). The ingredients consist of bacon, beef, pork, pork rind, suet, rusks, wheat flour, spices, salt, beef fat and colouring.
This clumpy red-coloured mixture is formed into a large sausage-like shape of roughly eight inches in length, no different from its black, haggis and white pudding relatives. To encase it, the food is thickly coated in batter, deep fried, and served hot, ready to be taken away. 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, although the texture is different by being more fluffy, though battered sausage is also served in Scotland (in addition to red pudding on menus) that could be more akin to saveloy. Some red puddings do not taste like saveloy as they have no smoked meat in them. They contain a large amount of pepper, and are quite pale in colour.
There is also a highly seasoned red pudding which is made entirely of pork and is made in a ring just like 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 red pudding is completely different from the red pudding available in chip shops. It was traditionally made by "German" pork butchers in parts of Scotland, mostly on the East coast. It was traditionally cooked for breakfast.
Red Puddings are referred to as "Russians" in South Africa, and are usually available at fish and chip shops as a popular alternative to fish.
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