red pudding.

[kimgary]

Hi All,

I remember having a red pudding when I was younger and living in the midlands, does anyone have a recipe?.

I also remember having a bag of chitterlings ( spelling may be wrong) from local butchers on a saturday morning, again in the midlands, can anyone enlighten me? I have been living in the south for 33 years so tastes have changed but they are happy memories.

regards Gazza.

[wheels]

Might it have been Polony - they're often in a red casing?

Chitterlings are pig's intestines - I've not seen them on sale for a while but you'd probably still be able to get them.

Phil

[BriCan]

Might it have been Polony - they're often in a red casing?

Phil

Was asked about this about three years ago and as of yet not been able to track a recipe down.

All the customer could tell me was that it was a Scottish recipe probably from the east coast rather that the west. It is somewhat like a white pudding.

My ex partner decided to av a go on making some, too the basic mix for the white pudding and added tomato paste to the mix so that it came out red.

It sat there until he binned it

[wheels]

Brican

I don't think that it was the meat that was red - that is, not as in a tomato colour - it may however have been a cured/cooked meat colour. I think it was the casing that was dyed red.

I too have heard of one from Scotland/Northumberland but that's a long way from here (The Midlands). I can recall seeing 'red' sausage as a kid, but like you, have never seen a recipe. It certainly looked like the ones that Maynard Hughes classes as Polony in his book (his version is not cured meat like the modern supermarket variety). Given that he worked/produced in this area, my money would be on that.

Phil

[captain wassname]

Just a thought maybe some kind of sav,orat least sav casings.

Jim

[wheels]

Doh! Why didn't I think of that. Virtually every chip shop around here use to sell savs.

Phil

[BriCan]

Brican

I too have heard of one from Scotland/Northumberland but that's a long way from here (The Midlands).

Phil

Duh,

The heat is getting to me (42 c.), should have read the first line again.

Taking a look at Maynard’s book (pg 193) the ones that was sold in the market had a pink (cured) look to them .... mind you they was made by a Yorkshire (pork) butcher if that makes any difference
.....

Robert

[wheels]

We're just guessing really unless kimgary can tell us more.

The old polony recipes don't seem to have any cure in them - I've looked up a few and none of them, so far, do. More modern recipes as in the ingredients lists found on supermarket polonies do. That probably explains the meat colour difference.

They were obviously more commonplace a few years back than they are now. Finney in his 1938 handbook lists 9 different seasonings - more than for any other sausage.

Phil

[wheels]

Mr Google says:

Red pudding is common in Scotland. It contains bacon and beef as well as pork, and along with black and white puddings, it is also fried in chip shops.

Its meat is coloured red and its taste is said to be similar to that of the saveloy. Original text

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. Original text

In mid February I visited my father in East Sutherland and found that red pudding was on sale in the local butchers so duly took a couple back home to S. England along with some white pudding...

Original with photos

It seems to me that it's like an unsmoked sav made from beef?

Phil

[captain wassname]

there were all kinds of cased puddings sold in fish shops particularly in Scotland but I must confess I dont remember a red pudding.

Jim

[wheels]

I certainly don't remember anything specific like the ones in the links I listed being available down here.

I think that Kimgary must be referring to some form of sav. However, The Midlands is a large area, so there may be another type.

Phil

[wheels]

This old sav recipe from Finney's Butchers' Handbook may go some way to explaining this mysterious sausage:



Phil

[captain wassname]

Hi kimgary may I ask how old (ball park figure would help) you are

Jim

[kimgary]

Hi Everyone

Thanks for all the info, Jim I am a very young 53, I lived in walsall and willenhall, Stafordshire (now west midlands), until I went to play on oil platforms. I am sure Phil will know where they are, my auntie now lives in Ashby de la Zouch but does not remember red pudding although she has a good butcher and buys their own green bacon.

Havind done a lot of work in scotland I remember their red puddings in the chip shops but these are not what i was referring to.
!st time i went into a chip shop in scotland I ordered a steak pie and chips, to my utter amazement he asked if i wanted the pie hot, when I said yes he promtly threw into the deep fat fryer, when I asked him why he didnot microwave it he looked at me as though i had just arrived from outer space.

Anyhow getting back, the red pudding I refer to was a red pudding Ring, same size as the black and white puddings, from what i remember quite fine texture cant remember the taste well enough to describe accurately, I used to eat normal sausages raw and sheeps brains on toast still have not got round to trying those again but having watched HFW pig in a day i am tempted.

Once again thanks for all the interest, hope I have been some help.
Regards Gazza.

[wheels]

I've spoken to a butcher in S. Staffs who reckons it must have been Polony.

Phil