Talk:Red pudding

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[Untitled]

Maybe there should be a citation for it being common in NE England (I live there and have never seen it). Or is it a Northumberland thing, as opposed to the whole north east? 78.151.183.219 (talk) 05:13, 20 August 2008 (UTC)[reply]

I originally made the page, though England and then NE England was additionally added to the front at a later stage by someone. I cannot dispute, though I've also read online people not knowing what it is from NE. Chances are if the same type of black and whites aren't being sold, then this won't be. Something more specific if possible please before anyone adds.

I've updated the ingredients as used by the Anstruther Fish Bar, Fife (awarded UK best chip shop in 2009). --Revolt (talk) 17:03, 24 January 2009 (UTC)[reply]

It's not a pork sausage in batter whoever asked in a very early edit. That would just be a battered sausage. You also get battered sausages (and spicy ones) sold here in addition to a red on menus. Bacon is the main meat ingredient in a red, followed by beef and not pork as in a sausage or saveloy. It's a mixture of flavours and hard to describe in words. IMO the sausage would be rather bland and a bit small and thin; much finer and smoother when cut open. --Revolt (talk) 18:47, 24 January 2009 (UTC)[reply]

It's not an alternative to fish. I've been in fish and chip shops all over the East of Scotland and I have yet to see one which serves red pudding but not fish. In fact, I've never seen one that serves red pudding which does not also have white pudding black pudding and haggis as well. I'd like to see written evidence that red pudding is (or ever has been) an alternative to fish... 62.6.161.131 (talk) 11:13, 2 March 2009 (UTC)[reply]

I agree with the above post, it is in no way an alternative to fish. Can this comment be removed from the main article?

I think it means it's just another choice/option - an alternative. Not that fish isn't sold. Meaning it's not uncommon to buy just a pudding & chips, rather than fish & chips. --Revolt (talk) 09:13, 7 August 2009 (UTC)[reply]

Port

Does this really include port, or is that typo for pork? Andy Mabbett (User:Pigsonthewing); Andy's talk; Andy's edits 23:17, 15 August 2009 (UTC)[reply]

Availability; also alleged similarity to saveloys

The article states that red pudding is "associated ... particularly with Fife". This is not what the citation^[1] says: it merely says that a [former] fish & chip shop owner in Dundee remembers their being sold in Fife in his youth. In my experience they were readily available in the Highlands, especially the north-west, as well as Fife; and not much outside that.

The same source claims that red pudding is a bit like a saveloy. Well, if "a bit like" means roughly the same size and shape, OK, but the taste and texture are completely different. A red pudding is firm, similar in texture to a sausage, and tastes rather like a spicy sausage; a saveloy is soft, similar in texture and taste - very little - to heated spam.

I would not edit out these parts of the article as I would not like to remove something which has a citation (even though I believe it is incorrect) as I cannot produce a contrary citation myself. Can anyone produce a citation supporting my views? Or refute them?

It is a long time since I saw red puddings and it may be they have disappeared. Or have they merely been rebranded as spiced sausage?

Exbrum (talk) 12:54, 16 November 2018 (UTC)[reply]

References

^ "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".

[hs-1] "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".

[1]