April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
5 mins
Cooking time:
50 mins
Serves:
4 people
We all know that sausage and beans are a match made in heaven. Well, this recipe elevates the combo to new heights with a banging dish of bangers and beans, perfect for Bonfire Night or a cosy, comforting meal any night of the week!
8 Simon Howie Premium Steak Sausages
365g of Drained Borlotti Beans
Half a White Onion
1 Carrot (finely chopped)
1 Garlic Clove (diced)
80ml of Red Wine
80ml Water
550g of Tomato Passata
Salt and pepper to taste
3tbsp of Olive Oil
2 Sprigs of Rosemary
1. Heat the olive oil in a large casserole dish.
2. Add 1 garlic clove (sliced in half), finely chopped carrot, and the diced onion, then cook gently for 3 minutes.
3. Increase the heat and stir frequently.
4. Once hot, pour in the wine and stir until the alcohol has completely evaporated.
5. Reduce the heat, add the sausages, and allow them to brown for 3-4 minutes.
6. Toss in some rosemary sprigs and remove the garlic clove.
7. Stir in the tomato passata and 80ml of water. Season with salt and pepper to taste, then let everything cook for 25-30 minutes.
8. Add the drained borlotti beans and stir through the mixture, allowing them to cook for another 10 minutes.
9. Your Bonfire Night meal is now ready! Garnish with some rosemary and a drizzle of olive oil before serving with rustic bread and butter.
We all know that sausage and beans are a match made in heaven. Well, this recipe elevates the combo to new heights with a banging dish of bangers and beans, perfect for Bonfire Night or a cosy, comforting meal any night of the week!
Prep time: 5 mins
Cooking time: 50 mins
Serves: 4
8 Simon Howie Premium Steak Sausages
365g of Drained Borlotti Beans
Half a White Onion
1 Carrot (finely chopped)
1 Garlic Clove (diced)
80ml of Red Wine
80ml Water
550g of Tomato Passata
Salt and pepper to taste
3tbsp of Olive Oil
2 Sprigs of Rosemary
1. Heat the olive oil in a large casserole dish.
2. Add 1 garlic clove (sliced in half), finely chopped carrot, and the diced onion, then cook gently for 3 minutes.
3. Increase the heat and stir frequently.
4. Once hot, pour in the wine and stir until the alcohol has completely evaporated.
5. Reduce the heat, add the sausages, and allow them to brown for 3-4 minutes.
6. Toss in some rosemary sprigs and remove the garlic clove.
7. Stir in the tomato passata and 80ml of water. Season with salt and pepper to taste, then let everything cook for 25-30 minutes.
8. Add the drained borlotti beans and stir through the mixture, allowing them to cook for another 10 minutes.
9. Your Bonfire Night meal is now ready! Garnish with some rosemary and a drizzle of olive oil before serving with rustic bread and butter.
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