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!!
Let’s cut right to the drum solo of our iconic giant chocolate haggis advert.
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:
20 mins
Cooking time:
20 mins
Serves:
5 people
Take the humble sausage roll to the next level with the addition of our award-winning haggis!
Perfect hot or cold as a snack or as a lunchtime treat!
Makes 20 mini sausage rolls.
1 Simon Howie Haggis 454g
1 pack Simon Howie Premium Pork Sausages
320g sheet ready rolled puff pastry
1 egg
Salt and pepper
Small bunch parsley
Poppy seeds (optional)
To make the black garlic ketchup
200ml ketchup
10g black garlic
1. Flour your work surface and rolling pin and roll out the puff pastry into a rough square shape (approx. 30 x 30cm). Then, with a sharp knife, cut in half lengthways.
2. Remove the sausage meat from the casings and place into a large bowl, then crumble in the haggis. Chop the parsley and put into the bowl with salt and pepper to taste. Using your hands, mix all the ingredients together until completely mixed.
3. Divide the mixture into two and form a sausage shape with the mixture lengthways down one side of each pastry sheet.
4. Brush the long edge of the pastry sheet with the beaten egg, fold the pastry over the mixture and press down the edge to seal. Pop in the fridge for 20 mins to firm up.
5. Preheat oven the to 200°C and line a large baking tray with greaseproof paper. Remove the sausage rolls from the fridge and, with a sharp knife, cut into 3cm wide rolls. Make a small slice on top of the sausage rolls with a knife and brush them all with the remaining beaten egg. Sprinkle on poppy seeds (optional) and place the individual rolls onto the lined baking tray.
6. Cook in the oven for 15-20 mins or until golden and cooked though. For the sauce, blend together ketchup and black garlic until smooth.
7. Serve hot with black garlic ketchup or enjoy cold as a late-night snack!
Take the humble sausage roll to the next level with the addition of our award-winning haggis!
Perfect hot or cold as a snack or as a lunchtime treat!
Makes 20 mini sausage rolls.
Prep time: 20 mins
Cooking time: 20 mins
Serves: 5
1 Simon Howie Haggis 454g
1 pack Simon Howie Premium Pork Sausages
320g sheet ready rolled puff pastry
1 egg
Salt and pepper
Small bunch parsley
Poppy seeds (optional)
To make the black garlic ketchup
200ml ketchup
10g black garlic
1. Flour your work surface and rolling pin and roll out the puff pastry into a rough square shape (approx. 30 x 30cm). Then, with a sharp knife, cut in half lengthways.
2. Remove the sausage meat from the casings and place into a large bowl, then crumble in the haggis. Chop the parsley and put into the bowl with salt and pepper to taste. Using your hands, mix all the ingredients together until completely mixed.
3. Divide the mixture into two and form a sausage shape with the mixture lengthways down one side of each pastry sheet.
4. Brush the long edge of the pastry sheet with the beaten egg, fold the pastry over the mixture and press down the edge to seal. Pop in the fridge for 20 mins to firm up.
5. Preheat oven the to 200°C and line a large baking tray with greaseproof paper. Remove the sausage rolls from the fridge and, with a sharp knife, cut into 3cm wide rolls. Make a small slice on top of the sausage rolls with a knife and brush them all with the remaining beaten egg. Sprinkle on poppy seeds (optional) and place the individual rolls onto the lined baking tray.
6. Cook in the oven for 15-20 mins or until golden and cooked though. For the sauce, blend together ketchup and black garlic until smooth.
7. Serve hot with black garlic ketchup or enjoy cold as a late-night snack!
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