My mother was Scottish & every time local extended family members visited relatives in Scotland they would bring us back Scots butcher specialties - sausages. About 18" long & 3 to 4 inches diameter.

One was 'black pudding' - the Scottish version is more finely ground than the North English version which has large discernible chunks of fat in it.  

The other was 'Square Sausage', a lightly spiced ground meat concoction  (also known as Lorne Sausage according to Wikipedia, but I never heard it called that). Usually this would be sold in square slices at the butchers, with no skin but our rellies knew a butcher who made a 'travellers version', round & in a case like the black pudding. It was still called square sausasge though!

Loved them both. Fried in slices for breakfast with mushrooms my dad & I got up early to go out into the fields to pick.

Never liked Haggis or White Pudding.

Another Scottish butchers item I loved (& even managed to get some in Australia a year or two back) were Traditional Scotch Pies. A spiced mutton pie made with what I believe is called 'hot water pastry' which made them different to most pies.

Gundog wrote:

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White pudding, oatmeal pudding or mealy pudding is a meat dish popular in Ireland, Northern Ireland, England, Devon, Cornwall, Northumberland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood.

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 In the south east of England it is virtually unheard of. I did read what you have quoted, but I only ever came across it in Scotland. Once was enough, I never went searching for it again after that. For some reason adding the blood to it to make black pudding makes a very different product. 

We have a butcher here that sells "irish breakfast packs" consisting of steak, irish sausages, black pudding and white pudding.  I got one once, I don't remember it having white pudding then, but it was a good way to try black pudding without having to buy a whole thing that you might not like. 

Even if you can't get "wheel meat" or its equivalent, there are lots of options to try.

My husband was a South Australian and loved Fritz from the Barossa Valley. On odd occasions friends and relies would bring some up for us. We (my family)ate wurst. Of the bought wurst I liked the garlic one. As a kid and teen my grandparents sometimes killed the fatted pig and there would be a wurst making day and the uncles and aunts and us kids were all in to help. There would also be some white pudding and a bit of black pudding. I didn't like those. My best way to eat wurst was just cut a slice off and chew. Never bothered taking off the skin. Otherwise it was eaten for breakfast - slice of white bread, apricot jam and thin slices of wurst on top plus a cup of tea. The fritz was eaten just by itself or sometimes on buttered bread as a sandwich. That was a long time passed.

Craig1 wrote:

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Black Pudding small sausage at deli $3.50 each

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 We have tried a few different versions of these small ones in Australia. Most have been the type which contain large chunks of fat. For a while Woolies were selling one which was more like the finely ground Scottish version , which I quite liked, albeit at twice the price of those you have seen. But they stopped selling them a couple of years ago. 

If I saw any at $3.50 I reckon they'd be worth a try.