www.sausagemaking.org

Posted: **Sat Nov 29, 2008 7:15 pm**

Anyone got a recipe for Red Pudding (a "delicacy" of Scotland).
No, I'm not taking the Mick out of Scotland. I used to really enjoy these when I lived in North East Scotland a few years back.

Bob

Posted: **Sat Nov 29, 2008 7:27 pm**

Not one I've come across, can you tell me more about it?

Dave

Posted: **Sat Nov 29, 2008 7:30 pm**

I've never heard of them. Hmmmm, interesting.

Mike.

Posted: **Sat Nov 29, 2008 7:34 pm**

Wikipedia:

Red pudding is a food commonly served at chip shops in the North East of England and Scotland. Naturally, the pudding is coloured red inside. It consists of spicy pork meat and fat that is formed into the shape of a large sausage of roughly 8 inches in length. In different chip shops red pudding is either deep-fried on its own or coated with batter. The red pudding is served warm and usually wrapped to take home. It is not as dry to eat as similar local delicacies of black pudding or white pudding. It is similar in taste to a saveloy.

Posted: **Sat Nov 29, 2008 10:56 pm**

Wheels sums it well.
Don't know what was in them, pork I think. Tasted something like a saveloy.
Was in RAF at time and they were known by a very rude name -------
"monkeys *****"

Bob

Posted: **Sat Nov 29, 2008 10:58 pm**

eddy current wrote:"monkeys *****"

Bob

Uncle?

Posted: **Sat Nov 29, 2008 11:57 pm**

Spuddy,
can't really put in missing letters, it is a family forum. Think forces crude
humour.
e.g. Baby's head - steak and kidney pudding(baked in a basin)
Baby's arm - jam roly-poly pudding!!

searching Google came up with this -----

http://uk.youtube.com/watch?v=8BazCLPFVl0

Bob

Posted: **Sun Nov 30, 2008 1:00 am**

I watched that when it was broadcast but had forgotten about it. :oops:

Start with a saveloy recipe? Add Simon Rimmer and the gang...

... and add you're own puns. :lol:

But, seriously, how does it's flavour differ from a saveloy - or is it just the colour of the casing?

Phil

Posted: **Sun Nov 30, 2008 9:23 am**

Friends of mine from Manchester during my school days used to refer to saveloys as red sausages.

Posted: **Sun Nov 30, 2008 1:43 pm**

Phil,

I'm talking some 40 years ago! Flavour was something like a saveloy but
with something else. I lived on the West coast of Scotland about 10 years later and they'd never heard of them! Must be peculiar to North-East Scotland.
Don't even know where the thought came from about making them. Still have a great yearning for a saveloy dip.
Found a couple of places where I think I can "buy" them (red pudding) from, might try them, but buying, against my religion!!

Bob

Posted: **Sun Nov 30, 2008 1:54 pm**

Bob

All I can suggest is, if you can't find a definitive answer, that you use Wal Footrot's Saveloy recipe as a starting point and try and adapt it to meet your requirements.

Phil