April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
40 mins
Cooking time:
10 mins
Serves:
4 people
We’re big fans of finding ways to enjoy our national dish all year round, and these Haggis Kebabs are a great way to bring more haggis to your mealtimes this summer!
Skewer, grill up and serve with flatbreads and tzatziki dip for a deliciously delightful cuisine fusion.
454g pack Simon Howie Haggis
300g Simon Howie Pork Sausages (1 pack)
1 egg yolk
50g breadcrumbs
2 tsp cumin
2 tsp ground coriander
2 tsp paprika
2 tsp garlic granules
1 tsp ground cinnamon
Salt and pepper
Flat breads to serve
Tzatziki dip (optional)
1. Remove the sausagemeat from their casings and add to a bowl along with the haggis, egg yolk, and the remaining dry ingredients. Mix well using your hands, then split the mixture into 4 and form into one long sausage shape around each of the 4 skewers. Put the skewers into the fridge to chill for at least 30 mins.
2. Bring your BBQ to its ideal temperature for cooking.
3. Once chilled, remove the skewers from the fridge and grill on the hot BBQ, cook until they are piping hot all the way through. This will take approximately 5–10 minutes depending on the heat of your BBQ.
4. Toast your flat breads at the side of the BBQ to warm. Serve your kebabs with tzatziki or your favourite sauce and enjoy!
We’re big fans of finding ways to enjoy our national dish all year round, and these Haggis Kebabs are a great way to bring more haggis to your mealtimes this summer!
Skewer, grill up and serve with flatbreads and tzatziki dip for a deliciously delightful cuisine fusion.
Prep time: 40 mins
Cooking time: 10 mins
Serves: 4
454g pack Simon Howie Haggis
300g Simon Howie Pork Sausages (1 pack)
1 egg yolk
50g breadcrumbs
2 tsp cumin
2 tsp ground coriander
2 tsp paprika
2 tsp garlic granules
1 tsp ground cinnamon
Salt and pepper
Flat breads to serve
Tzatziki dip (optional)
1. Remove the sausagemeat from their casings and add to a bowl along with the haggis, egg yolk, and the remaining dry ingredients. Mix well using your hands, then split the mixture into 4 and form into one long sausage shape around each of the 4 skewers. Put the skewers into the fridge to chill for at least 30 mins.
2. Bring your BBQ to its ideal temperature for cooking.
3. Once chilled, remove the skewers from the fridge and grill on the hot BBQ, cook until they are piping hot all the way through. This will take approximately 5–10 minutes depending on the heat of your BBQ.
4. Toast your flat breads at the side of the BBQ to warm. Serve your kebabs with tzatziki or your favourite sauce and enjoy!
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