Lorne Sausage
GRILL: Preheat grill to moderate heat. Remove Lorne from packaging and place onto a suitable tray then cook under the grill. (Do not place directly under the heat source, allow approx 10cm space). Grill for approximately 6 – 8 minutes, turning occasionally.

PAN FRY: Heat a little cooking oil in a frying pan, to medium heat. Remove the Lorne from the packaging and fry for approximately 6 – 8 minutes, turning several times. Lower the heat if required during cooking.

AIR FRY: Add lorne to the compartment. Set controls to 180 for 9 mins. Turn or shake halfway through cooking time.

Sliced Black Pudding
GRILL: Preheat grill to moderate heat. Remove black pudding from packaging and place onto a suitable tray then cook under the grill. (Do not place directly under the heat source, allow approx. 10cm space). Grill for approximately 6 – 8 minutes, turning occasionally.

PAN FRY: Heat a little vegetable oil in a frying pan, to medium heat. Remove the black pudding from the packaging and fry for approximately 6 – 8 minutes, turning several times. Lower the heat if required during cooking.

AIR FRY:  Place black pudding into the compartment. Set controls to 180 and 6 mins. Flip the pudding halfway through cooking.

Pork Link Sausages
GRILL: Preheat grill to moderate heat. Remove sausages from packaging and place onto a suitable tray then cook under the grill. (Do not place directly under the heat source, allow approx 10cm space). Grill for approximately 6 – 8 minutes, turning occasionally.

PAN FRY: Heat a little vegetable oil in a frying pan, to medium heat. Remove the sausages from the packaging and fry for approximately 6 – 8 minutes, turning several times. Lower the heat if required during cooking.

AIR FRY: Cover sausages lightly in oil. Set controls to 180 degrees for 9 minutes.

Sliced Haggis
GRILL: Preheat grill to moderate heat. Remove haggis from packaging and place onto a suitable tray then cook under the grill. (Do not place directly under the heat source, allow approx. 10cm space). Grill for approximately 6 – 8 minutes, turning occasionally.

SHALLOW FRY: Heat a little vegetable oil in a frying pan, to medium heat. Remove the haggis from the packaging and fry for approximately 6 – 8 minutes, turning several times. Lower the heat if required during cooking.

AIR FRY:  Place Haggis into the compartment. Set controls to 180 and 6 mins. Flip halfway through cooking.

TO AIR FRY ALL TOGETHER:

Remove the Lorne sausage, and pork link sausages from the packaging and place in the air fryer compartment. Set the air fryer to 180°C for 9 minutes. Cook for 3 minutes, then also remove the black pudding and haggis slices from the packaging and add to the air fryer compartment. At this point flip the Lorne sausage and pork links, then cook all products for the remaining 6 minutes, flipping the black pudding and haggis after 3 minutes.

Always ensure that the centre of each individual product is piping hot before serving.

As appliances may vary, these are guidelines only.

Lorne Sausage: Beef (48%), Water, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Beef Fat, Beef Connective Tissue, Salt, Wheat Starch, Wheat Gluten, Dextrose, Emulsifier (Sodium Triphosphate), Preservative (Sodium Sulphite), Flavourings, Antioxidant (Sodium Ascorbate), Colour (Carmine).

Black Pudding: Water, Beef Fat (26%), Oatmeal, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Dried Blood Powder (4.6%), Oat Flakes, Dried Onion, Salt, Spices (Cinnamon, Black Pepper, White Pepper, Pimento), Stabiliser (Sodium Diphosphate).

Sliced Haggis: Pork Lungs (26%), Oatmeal, Water, Beef Fat (13%), Beef Liver (10%), Lamb Lungs (7%), Beef Heart (5%), Dried Onion, Pearl Barley, Salt, Spices (Black Pepper, Pimento).

Pork Link Sausages: Pork (68%), Water, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Wheat Starch, Salt, Wheat Protein, Maize Starch, Dextrose, Emulsifier (Sodium Triphosphate), Preservative (Sodium Metabisulphite), Flavouring, Antioxidant (Sodium Ascorbate). Sausages filled into alginate casings.

For allergens, see ingredients highlighted in Bold.

Typical values per 100g (uncooked):

Lorne Sausage: Energy 1067kJ/255kcal, Fat 17.4g – of which saturates 6.9g, Carbohydrates 13.3g – of which sugars 0.8g, Protein 9.8g, Salt 2.1g.

Black Pudding: Energy 1433kJ/343kcal, Fat 27.2g – of which saturates 13.2g, Carbohydrates 16.0g – of which sugars 0.6g, Protein 7.3g, Salt 2.2g.

Sliced Haggis: Energy 1059kJ/253kcal, Fat 16.1g – of which saturates 7.3g, Carbohydrates 14.6g – of which sugars 0.3g, Protein 10.8g, Salt 1.5g.

Pork Link Sausages: Energy 914kJ/218kcal, Fat 11.4g – of which saturates 3.9g, Carbohydrates 8.4g – of which sugars 0.4g, Protein 20.2g, Salt 1.9g.