Seen in the wild in the highlands of Scotland. Proud to be Scottish.
No Haggis. No Party. Spotted on the Big Screen at the Fan Zone.
No Haggis. No Party made it to the baseball… alot!
We’ve been enjoying lively debate with our customers on their breakfast do’s and dont’s!
Roses are red… sausages are square ❤️
Turn a classic Scottish favourite into a quirky Valentine’s treat!
Heart-shaped Lorne, pork link sausage, waffles, beans and melted cheese all baked into one ultimate Love Sausage Pie.
Would your Valentine love this? 👀
Prep time:
15 mins
Cooking time:
30 mins
Serves:
4 people
All the flavour of your favourite kebab, with a Scottish twist! Juicy slices of pork sausage are piled into warm pitta with crunchy cabbage, fresh salad and all the classic kebab sauces. Properly tasty, homemade and a little bit different.
4 Simon Howie Pork Jumbo Dogs (or use 6 Premium Pork Sausages)
4 pita breads
1 red onion
Half a sweetheart cabbage
2tbsp of olive oil
Juice of half a lemon
Salt, to taste
Garlic sauce, to taste
Chilli sauce, to taste
BBQ sauce, to taste
1. Peel the red onion and slice it very thinly. Set aside.
2. Wash the sweetheart cabbage and cut it in half. Use one half and slice it into very thin strips. Place the cabbage in a large bowl and add a pinch of salt, 1 tbsp of olive oil, and the lemon juice. Mix everything together thoroughly, then set aside.
3. Preheat the oven to 180°C (fan-assisted)
4. Line a baking tray with parchment paper and place the Simon Howie jumbo sausages on it. Using a pastry brush, coat the sausages with olive oil on all sides.
5. Place the sausages in the preheated oven and cook for 25-30 minutes, turning them halfway through cooking to ensure they brown evenly.
6. Once cooked, transfer the sausages to a chopping board and allow them to cool slightly. Cut each sausage in half lengthwise, then cut each half in half again,
creating four pieces per sausage. Finally, slice each piece lengthwise to create long, thin sausage strips. Repeat with the remaining sausages.
7. Warm the pita breads slightly in the oven or toaster. Using a bread knife, carefully cut each pita across the middle to open it, then gently separate the inner layers with your fingers to create a pocket.
8. Spread a generous amount of garlic sauce on one side of the pita and spread chilli sauce on the other side.
9. Fill the pita with a generous layer of the sweetheart cabbage slaw, followed by the sausage strips and sliced red onion. Add another layer of cabbage and more sausage strips, then finish with a generous drizzle of BBQ sauce.
10. Add some extra garlic sauce and chilli sauce to taste.
11. Repeat the process with the remaining three pita breads.
12. Serve the sausage kebabs immediately with a portion of fries on the side. YUM!
All the flavour of your favourite kebab, with a Scottish twist! Juicy slices of pork sausage are piled into warm pitta with crunchy cabbage, fresh salad and all the classic kebab sauces. Properly tasty, homemade and a little bit different.
Prep time: 15 mins
Cooking time: 30 mins
Serves: 4
4 Simon Howie Pork Jumbo Dogs (or use 6 Premium Pork Sausages)
4 pita breads
1 red onion
Half a sweetheart cabbage
2tbsp of olive oil
Juice of half a lemon
Salt, to taste
Garlic sauce, to taste
Chilli sauce, to taste
BBQ sauce, to taste
1. Peel the red onion and slice it very thinly. Set aside.
2. Wash the sweetheart cabbage and cut it in half. Use one half and slice it into very thin strips. Place the cabbage in a large bowl and add a pinch of salt, 1 tbsp of olive oil, and the lemon juice. Mix everything together thoroughly, then set aside.
3. Preheat the oven to 180°C (fan-assisted)
4. Line a baking tray with parchment paper and place the Simon Howie jumbo sausages on it. Using a pastry brush, coat the sausages with olive oil on all sides.
5. Place the sausages in the preheated oven and cook for 25-30 minutes, turning them halfway through cooking to ensure they brown evenly.
6. Once cooked, transfer the sausages to a chopping board and allow them to cool slightly. Cut each sausage in half lengthwise, then cut each half in half again,
creating four pieces per sausage. Finally, slice each piece lengthwise to create long, thin sausage strips. Repeat with the remaining sausages.
7. Warm the pita breads slightly in the oven or toaster. Using a bread knife, carefully cut each pita across the middle to open it, then gently separate the inner layers with your fingers to create a pocket.
8. Spread a generous amount of garlic sauce on one side of the pita and spread chilli sauce on the other side.
9. Fill the pita with a generous layer of the sweetheart cabbage slaw, followed by the sausage strips and sliced red onion. Add another layer of cabbage and more sausage strips, then finish with a generous drizzle of BBQ sauce.
10. Add some extra garlic sauce and chilli sauce to taste.
11. Repeat the process with the remaining three pita breads.
12. Serve the sausage kebabs immediately with a portion of fries on the side. YUM!
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