The mixture is formed into a sausage shape of roughly eight inches in length, similar to 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.[2] Bought on its own, it is known as a "single red"; 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,[failed verification] are flavoured with spices such as cumin,[failed verification] and are identified by a red casing. They were traditionally made by "German" pork butchers in parts of Scotland,[failed verification] mostly on the east coast, and are usually cooked for breakfast.[3][4] Another form of red pudding is a speciality of Dundalk on the east coast of Ireland;[citation needed] this is an oatmeal-based pudding similar to white pudding.
^"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 the English saveloy. 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")
