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!
Cooking time:
1 hr mins
While you know we sell a much loved and delicious ready-to-cook Beef Olive, sometimes you just want to make something you love from scratch and that’s exactly what foodie influencer @LaurensCravings did using our premium dry cured beef bacon and our premium pork sausages.
300g Simon Howie Pork Sausages
40g breadcrumbs
1 1/2 onion (1/2 for stuffing and 1 for gravy)
1/2 tsp mixed herbs
1 pack Simon Howie Premium Dry Cure Streaky Beef Bacon
2 carrots
1 beef stock cube
1 litre water
40g gravy granules
1. Finely chop 1/2 an onion and fry in some olive oil with mixed herbs until soft.
2. In a bowl, add sausage meat from the sausages, softened onions and breadcrumbs – mix together using your hands.
3. Chop carrots and remaining onion and start to fry in a pan (use the same one as before).
4. Weigh the mixture and split into 4 even sized sausage shaped balls (mine were approx 100g each)
5. Using 3 rashers of beef bacon per ball, wrap each sausage ball until fully encased.
6. Fry the beef olives, in the pan with the carrots and onion on all sides until browned, then pour in beef stock dissolved in water – simmer for 30-40 minutes.
7. Remove beef olives before stirring through gravy granules and add them back in before serving.
This recipe was created and captured by @LaurensCravings
While you know we sell a much loved and delicious ready-to-cook Beef Olive, sometimes you just want to make something you love from scratch and that’s exactly what foodie influencer @LaurensCravings did using our premium dry cured beef bacon and our premium pork sausages.
Cooking time: 1 hr
300g Simon Howie Pork Sausages
40g breadcrumbs
1 1/2 onion (1/2 for stuffing and 1 for gravy)
1/2 tsp mixed herbs
1 pack Simon Howie Premium Dry Cure Streaky Beef Bacon
2 carrots
1 beef stock cube
1 litre water
40g gravy granules
1. Finely chop 1/2 an onion and fry in some olive oil with mixed herbs until soft.
2. In a bowl, add sausage meat from the sausages, softened onions and breadcrumbs – mix together using your hands.
3. Chop carrots and remaining onion and start to fry in a pan (use the same one as before).
4. Weigh the mixture and split into 4 even sized sausage shaped balls (mine were approx 100g each)
5. Using 3 rashers of beef bacon per ball, wrap each sausage ball until fully encased.
6. Fry the beef olives, in the pan with the carrots and onion on all sides until browned, then pour in beef stock dissolved in water – simmer for 30-40 minutes.
7. Remove beef olives before stirring through gravy granules and add them back in before serving.
This recipe was created and captured by @LaurensCravings
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