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".
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, are flavoured with spices such as cumin, and are identified by a red casing. They were traditionally made by "German" pork butchers in parts of Scotland, 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.
^ ab"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 a cross between a sausage and haggis. 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, 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")