Supermarket Range

Wee Breakfast Pack

Make it a better breakfast with Simon Howie

A great wee pack of all your breakfast favourites! 2 x Lorne, 2 x Pork Links, 2 x Black Pudding

Perfect for a Sunday morning fry-up!

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 190 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 10 minutes.

TO AIR FRY ALL TOGETHER:

Add the black pudding to one compartment. Put the sausages and Lorne in the other. Set both compartments to 190 degrees. Cook the black pudding for 6 mins and the sausages for 10 mins (taking the Lorne out after 9 mins). Flip and shake everything approx. halfway through the cooking times.

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).

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.

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.

You're making us
BlusH

Had to get my breakfast pack. My friends from England thought it was the BEST Black pudding and sausages they ever tasted.

Sorry I’m going to give 10🌟

Breakfast Pack Customer

5 stars