Last week, we tried out TikTok’s viral ‘Twisted Bacon‘ trend, but this week we’re bringing you what could be bacon’s BOLDEST move yet! In celebration of Bacon You Crazy month, we’re trying out the coveted Woven Bacon Taco Shell…A thing of urban legend to some, but to us? A worthy challenge!
It doesn’t get much cheddar than this! Cook up our ULTIMATE Haggis & Macaroni Toastie recipe for an extra-special Burns Night snack… We promise it will make you melt!
We’ve added brand-new products to our supermarket stores throughout Scotland! From September 2021, you can sink your teeth into our all-new Veggie White Pudding, Bacon Medallions, and more. How about some Chicken Square Sausage if you’re feeling extra peckish?
For the relish, roughly chop the tomatoes, onion, garlic and apple and put in a blender or food processor. Blitz for a few seconds until pulpy.
Transfer the pulp to a saucepan and add the vinegar. Bring to the boil and simmer for 10 minutes. Stir in the sugar and smoked paprika, and continue to simmer for a further 10 minutes, stirring occasionally until thick and pulpy. Allow to cool, discard the rosemary sprigs if used, then season to taste. Cover and chill until required.
When ready to serve the sausages, preheat the oven to 190 C (fan oven 170 C, 375 F, gas 5). Line a baking tray with baking parchment. Carefully unfold the bacon and starting at the top of each sausage, wind a bacon rasher neatly round each sausage to cover it.
Stick a bamboo skewer halfway through the length of each and arrange on the baking tray. Bake for about 30 minutes until richly golden and cooked through. Drain and serve warm with the relish as a dip.
A quick and easy recipe. Perfect for a picnic and also loved by children.
Prep time: 25 mins
Cooking time: 50 minutes
Serves: 6
ingredients
220g pack Simon Howie unsmoked streaky bacon
10 Simon Howie traditional pork sausages
300g (10oz) ripe washed tomatoes
1 small red onion, peeled
1 garlic clove, peeled
4tbsp white wine vinegar
2 sprigs fresh rosemary
4tbsp caster sugar
1tsp hot smoked paprika
pinch salt and freshly ground black pepper
1 small cooking apple, peeled and cored
Method
For the relish, roughly chop the tomatoes, onion, garlic and apple and put in a blender or food processor. Blitz for a few seconds until pulpy.
Transfer the pulp to a saucepan and add the vinegar. Bring to the boil and simmer for 10 minutes. Stir in the sugar and smoked paprika, and continue to simmer for a further 10 minutes, stirring occasionally until thick and pulpy. Allow to cool, discard the rosemary sprigs if used, then season to taste. Cover and chill until required.
When ready to serve the sausages, preheat the oven to 190 C (fan oven 170 C, 375 F, gas 5). Line a baking tray with baking parchment. Carefully unfold the bacon and starting at the top of each sausage, wind a bacon rasher neatly round each sausage to cover it.
Stick a bamboo skewer halfway through the length of each and arrange on the baking tray. Bake for about 30 minutes until richly golden and cooked through. Drain and serve warm with the relish as a dip.