What type of oil is best for pan frying either white pudding or black pudding?  I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it in its own fat (no fat renders out of most black/white pudding produced in the UK, where it is from, and has a standard consistency among most commercial recipes which makes dry frying impractical). 
I would normally use basic sunflower or vegetable oil, and fry gently to 'warm through', rather than 'crisp up'. I would imagine that walnut oil would add an interesting dimension to the flavour, but most black pud has enough flavour in my opinion so it doesn't need anything extra. I've also had black pudding boiled, and deep-fried in batter, and microwaved, but I do think that sliced about 1cm thick and pan-fried provides the most satisfying texture. 