Four slices of Lorne sausage, 4 pork links, 4 slices of black pudding and 2 slices of haggis. Perfect for a proper cooked breakfast – just add eggs, beans and tattie scones!

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 1 – 2 tablespoons of vegetable 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.

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 1 – 2 tablespoons of 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.

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 1 – 2 tablespoons of 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.

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 1 – 2 tablespoons of 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.

Always ensure that the centre of the pork sausages are piping hot before serving.

As appliances may vary, these are guidelines only.

Lorne Sausage: Beef (46%), Water, Rusk (Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Raising Agent (Ammonium Bicarbonate)), Beef Fat (9%), Wheat Starch, Salt, Wheat Gluten, Dextrose, Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamine), Emulsifier (Triphosphates), Preservative (Sodium Sulphite), Flavouring (Spice Extract, Herb Extract), Antioxidant (Sodium Ascorbate), Colour (Carmine)).

Black Pudding: Water, Seasoning (Oatmeal, Rusk, (Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Raising Agent (Ammonium Bicarbonate)), Dried Blood (4.9%), Oat Flakes, Dried Onion, Salt, Spices (Black Pepper, White Pepper, Cinnamon, Pimento), Stabiliser (Diphosphates)), Beef Fat (26%).

Sliced Haggis: Lambs Lungs (33%), Seasoning (Oatmeal, Dried Onions, Barley Flakes, Salt, Spices), Water, Beef Fat 13%), Beef Liver (10%), Beef Heart (5%).

Pork Link Sausages: Pork (70%), Water, Rusk (Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Raising Agent (Ammonium Bicarbonate)), Wheat Starch, Salt, Wheat Gluten, Maize Starch, Dextrose, Emulsifier (Sodium Triphosphate), Preservative (Sodium Metabisulphite), Natural Flavourings, Antioxidant (Sodium Ascorbate).

Sausage filled into edible bovine collagen casing.

For allergens, see ingredients highlighted in Bold.

Produced in a factory where other allergens are handled.