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Anybody got a recipe for "red pudding"?

Apparently, it is a Scottish delicacy available in two versions. One is a savaloy type sausage that is sold deep fried in batter in chip shops, very Scottish! The other is more a salami type of sausage, introduce by German migrants.

Any info would be much appreciated.

Thanks, John.

Have a look via the search function John - It's been discussed on here before somewhere.

Phil

Cheers Phil. I did do a search, maybe I'll refine it a bit.

It's not the greatest Search Engine and finding things you know are on the forum can be a frustrating experience at times. Good Luck

Happy to oblige:

http://forum.sausagemaking.org/viewtopic.php?t=6848

http://forum.sausagemaking.org/viewtopic.php?t=4469

Interesting, but I'm not sure that it helps that much.

Phil

Thanks fellas. A friend bought some, along with his haggis, said it was "interesting". From what I can glean, it's not my sort of thing, probably forget about it.

John.