Red pudding

Instructions

1. Finely chop the onion and cook it for 5 minutes in a pan with a little fat.
2. In a saucepan, heat the pork stock and add the chopped smoked fat, then cook for 10 minutes over low heat.
3. Add the oats and let them swell for 10 minutes, stirring until you have a thick paste.
4. Mix in the onion, breadcrumbs, paprika, salt, pepper, cayenne and red colouring. Stir well.
5. Spread the mixture on cling film, roll into a tight sausage and let it cool for at least 4 hours in the fridge.
6. Slice the pudding into 1 cm rounds and fry them for 3 to 4 minutes per side in a hot pan.