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:
10 mins
Cooking time:
90 mins
Serves:
4 people
Simon Howie’s Wee Black Pudding is such a versatile ingredient. Keep a few in the fridge, thanks to their long shelf life, and grab one when you need a fry-up or a gorgeous meal like these homemade meatballs with Polenta.
1 x Simon Howie Wee Black Pudding, chopped into cubes.
1 x Pack of Simon Howie Premium Pork Sausages, skinned.
3 Garlic Cloves, chopped
6 Sage Leaves
2 Rosemary Stems
A Bunch of Thyme
Salt and Pepper to taste
1 Egg
50g of Parmesan Cheese, grated
100g of the soft insides of Bread
Vegetable Oil, to fry the meatballs
500g of Passata
1tbsp of Olive Oil
A sprinkle of Sugar
1.6l of Water
1 Small Onion, chopped
1 tbsp of Tomato Puree
160g Polenta
Fresh Basil to garnish.
1. In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and one chopped garlic clove, and sauté for 5 minutes.
2. Pour in the passata and 800 ml of water, sprinkle in some sugar to remove the acidity. Bring the sauce to a gentle boil.
3. Reduce the heat to low, cover the sauce and allow to simmer for about 20 minutes. Stir occasionally.
4. Place the bread into a food processor and pulse until coarsely ground. Next, incorporate the garlic and herbs, pulsing until well combined.
5. In a bowl, mix the cubes of black pudding with the sausage meat. Add the bread mixture, salt and pepper and mix well. Add one egg and incorporate it well into the mixture, then add the grated Parmesan cheese.
6. In a cast-iron skillet, pour in some vegetable oil, enough to cover half the meatballs, and let it reach a temperature of 170°C.
7. Shape the meat mixture into approximately 14-16 meatballs and fry them in the vegetable oil. Let them cook for approximately 6-8 minutes per side.
8. When the meatballs are ready, place them into the tomato sauce and cook together over low heat for the final 10 minutes.
9. Meanwhile, prepare the polenta. Place 800ml of cold water in a medium saucepan, bring to a boil, add the polenta gradually to the water. Stir continuously with a whisk. Reduce to low heat and simmer for 1 minute for soft polenta or 5
minutes for a firmer texture. Season to taste.
10. Serve the polenta on 4 plates, add the meatballs with the tomato sauce and garnish with fresh basil.
Simon Howie’s Wee Black Pudding is such a versatile ingredient. Keep a few in the fridge, thanks to their long shelf life, and grab one when you need a fry-up or a gorgeous meal like these homemade meatballs with Polenta.
Prep time: 10 mins
Cooking time: 90 mins
Serves: 4
1 x Simon Howie Wee Black Pudding, chopped into cubes.
1 x Pack of Simon Howie Premium Pork Sausages, skinned.
3 Garlic Cloves, chopped
6 Sage Leaves
2 Rosemary Stems
A Bunch of Thyme
Salt and Pepper to taste
1 Egg
50g of Parmesan Cheese, grated
100g of the soft insides of Bread
Vegetable Oil, to fry the meatballs
500g of Passata
1tbsp of Olive Oil
A sprinkle of Sugar
1.6l of Water
1 Small Onion, chopped
1 tbsp of Tomato Puree
160g Polenta
Fresh Basil to garnish.
1. In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and one chopped garlic clove, and sauté for 5 minutes.
2. Pour in the passata and 800 ml of water, sprinkle in some sugar to remove the acidity. Bring the sauce to a gentle boil.
3. Reduce the heat to low, cover the sauce and allow to simmer for about 20 minutes. Stir occasionally.
4. Place the bread into a food processor and pulse until coarsely ground. Next, incorporate the garlic and herbs, pulsing until well combined.
5. In a bowl, mix the cubes of black pudding with the sausage meat. Add the bread mixture, salt and pepper and mix well. Add one egg and incorporate it well into the mixture, then add the grated Parmesan cheese.
6. In a cast-iron skillet, pour in some vegetable oil, enough to cover half the meatballs, and let it reach a temperature of 170°C.
7. Shape the meat mixture into approximately 14-16 meatballs and fry them in the vegetable oil. Let them cook for approximately 6-8 minutes per side.
8. When the meatballs are ready, place them into the tomato sauce and cook together over low heat for the final 10 minutes.
9. Meanwhile, prepare the polenta. Place 800ml of cold water in a medium saucepan, bring to a boil, add the polenta gradually to the water. Stir continuously with a whisk. Reduce to low heat and simmer for 1 minute for soft polenta or 5
minutes for a firmer texture. Season to taste.
10. Serve the polenta on 4 plates, add the meatballs with the tomato sauce and garnish with fresh basil.
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