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:
5 mins
Cooking time:
25 mins
Serves:
2 people
We’re cooking up a proper Full Scottish Breakfast, starting with the classics you’ll find on both plates — bacon, sausages and black pudding — before bringing out the Scottish essentials: haggis, Lorne sausage and tattie scones.
So, what really makes a Full Scottish different from a Full English? Watch as we cook the whole thing from start to finish and find out what belongs on the ultimate Scottish breakfast plate.
Fancy making your own? Get the recipe and all the ingredients you need below.
4 Simon Howie Premium Pork Sausages
4 Simon Howie Smoked Back Bacon Rashers
2 Simon Howie Black Pudding Slices
2 Simon Howie Lorne Sausage Slices
2 Simon Howie Haggis Slices
2 eggs
1 tomato
1 can of baked beans
4 tattie scones
1tbsp of fresh parsley, finely chopped
Salt and pepper, to taste
2tbsp of olive oil
1 knob of butter
1. Preheat the oven to 180°C (fan-assisted)
2. Place the pork sausages on a baking tray lined with parchment paper. Brush them all over with olive oil, making sure they are evenly coated. Place them in the oven and bake for 10 minutes.
3. While the sausages are cooking, cut the tomato in half. Season each half with salt, pepper and the chopped fresh parsley, then drizzle with a little olive oil.
4. After the sausages have cooked for 10 minutes, remove the tray from the oven. Add the bacon rashers and seasoned tomato halves to the same tray. Return the tray to the oven and cook for a further 8 minutes.
5. After the additional 8 minutes, add the black pudding to the baking tray. Return everything to the oven and cook for a further 12 minutes, or until the sausages and
bacon are cooked through and the black pudding is nicely browned.
6. Meanwhile, lightly brush a cast-iron skillet with olive oil and place it over medium heat. Once hot, add the sliced haggis and Lorne sausages. Cook for 6–8 minutes, turning them several times so they brown evenly. Reduce the heat if necessary to prevent them from browning too quickly.
7. While the other ingredients are cooking, transfer the baked beans to a small saucepan. Heat gently over low heat, stirring occasionally, and keep warm until ready to serve.
8. Once the haggis and Lorne sausages are cooked, remove them from the skillet.
9. Add a knob of butter to the same pan and allow it to melt. Place the tattie scones in the skillet and cook until heated through and as crispy as you like, turning them halfway through.
9. Meanwhile, heat a drizzle of olive oil in a non-stick frying pan over medium-low heat. Crack the eggs directly into the pan and cook for 3–4 minutes, or until the whites are completely set and the edges are lightly golden. Season with salt to taste.
10. Divide the ingredients between two plates.
11. Serve the Scottish breakfast with buttery toast and your choice of hot drink and fruit juice.
We’re cooking up a proper Full Scottish Breakfast, starting with the classics you’ll find on both plates — bacon, sausages and black pudding — before bringing out the Scottish essentials: haggis, Lorne sausage and tattie scones.
So, what really makes a Full Scottish different from a Full English? Watch as we cook the whole thing from start to finish and find out what belongs on the ultimate Scottish breakfast plate.
Fancy making your own? Get the recipe and all the ingredients you need below.
Prep time: 5 mins
Cooking time: 25 mins
Serves: 2
4 Simon Howie Premium Pork Sausages
4 Simon Howie Smoked Back Bacon Rashers
2 Simon Howie Black Pudding Slices
2 Simon Howie Lorne Sausage Slices
2 Simon Howie Haggis Slices
2 eggs
1 tomato
1 can of baked beans
4 tattie scones
1tbsp of fresh parsley, finely chopped
Salt and pepper, to taste
2tbsp of olive oil
1 knob of butter
1. Preheat the oven to 180°C (fan-assisted)
2. Place the pork sausages on a baking tray lined with parchment paper. Brush them all over with olive oil, making sure they are evenly coated. Place them in the oven and bake for 10 minutes.
3. While the sausages are cooking, cut the tomato in half. Season each half with salt, pepper and the chopped fresh parsley, then drizzle with a little olive oil.
4. After the sausages have cooked for 10 minutes, remove the tray from the oven. Add the bacon rashers and seasoned tomato halves to the same tray. Return the tray to the oven and cook for a further 8 minutes.
5. After the additional 8 minutes, add the black pudding to the baking tray. Return everything to the oven and cook for a further 12 minutes, or until the sausages and
bacon are cooked through and the black pudding is nicely browned.
6. Meanwhile, lightly brush a cast-iron skillet with olive oil and place it over medium heat. Once hot, add the sliced haggis and Lorne sausages. Cook for 6–8 minutes, turning them several times so they brown evenly. Reduce the heat if necessary to prevent them from browning too quickly.
7. While the other ingredients are cooking, transfer the baked beans to a small saucepan. Heat gently over low heat, stirring occasionally, and keep warm until ready to serve.
8. Once the haggis and Lorne sausages are cooked, remove them from the skillet.
9. Add a knob of butter to the same pan and allow it to melt. Place the tattie scones in the skillet and cook until heated through and as crispy as you like, turning them halfway through.
9. Meanwhile, heat a drizzle of olive oil in a non-stick frying pan over medium-low heat. Crack the eggs directly into the pan and cook for 3–4 minutes, or until the whites are completely set and the edges are lightly golden. Season with salt to taste.
10. Divide the ingredients between two plates.
11. Serve the Scottish breakfast with buttery toast and your choice of hot drink and fruit juice.
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