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:
30 mins
Serves:
4 people
Not only is this Sausage & Black Pudding Frittata simple to make, but it tastes delicious too! An easy, no-fuss midweek meal with top quality ingredients – what more could you ask for in a meal?
8 Simon Howie Premium Pork Sausages
Simon Howie Wee Black Pudding (200g)
300g potatoes, peeled
4 spring onions
12 cherry tomatoes
2 tbsp olive oil
8 large eggs
Handful of cheddar cheese, grated
Salt and pepper to taste
Tbsp chilli jam (optional)
1. Preheat the grill to medium high (205 – 220°C). Chop the potatoes into roughly 1.5cm chunks and cook in boiling salted water for 5 minutes, then drain.
2. While the potatoes are cooking, slice the Wee Black Pudding into bite sized rounds. Fry the black pudding and sausages in a large, ovenproof frying pan on a medium heat until golden and cooked through. Remove from the pan and set aside.
3. Add the oil to the pan and fry the potatoes for 5 minutes on a medium heat.
4. While the potatoes are frying, cut the sausages into bite size chunks, half the cherry tomatoes, and slice the spring onions into rounds.
5. Break up the black pudding and add to the pan with the potatoes, then add the sausages, tomatoes and spring onions. Fry the ingredients together for a further 5 minutes.
6. In a large bowl, whisk the eggs. Season with salt and pepper to taste and mix in chilli jam (if using). Reduce the heat of the pan and pour in the eggs. Make sure the ingredients are spread evenly in the pan. Cook over a low heat for 6-7 minutes until the eggs are almost cooked, then sprinkle with the grated cheese and place under the grill. Cook until the eggs have set and the top is golden brown.
7. Serve immediately with salad and enjoy!
Not only is this Sausage & Black Pudding Frittata simple to make, but it tastes delicious too! An easy, no-fuss midweek meal with top quality ingredients – what more could you ask for in a meal?
Prep time: 5 mins
Cooking time: 30 mins
Serves: 4
8 Simon Howie Premium Pork Sausages
Simon Howie Wee Black Pudding (200g)
300g potatoes, peeled
4 spring onions
12 cherry tomatoes
2 tbsp olive oil
8 large eggs
Handful of cheddar cheese, grated
Salt and pepper to taste
Tbsp chilli jam (optional)
1. Preheat the grill to medium high (205 – 220°C). Chop the potatoes into roughly 1.5cm chunks and cook in boiling salted water for 5 minutes, then drain.
2. While the potatoes are cooking, slice the Wee Black Pudding into bite sized rounds. Fry the black pudding and sausages in a large, ovenproof frying pan on a medium heat until golden and cooked through. Remove from the pan and set aside.
3. Add the oil to the pan and fry the potatoes for 5 minutes on a medium heat.
4. While the potatoes are frying, cut the sausages into bite size chunks, half the cherry tomatoes, and slice the spring onions into rounds.
5. Break up the black pudding and add to the pan with the potatoes, then add the sausages, tomatoes and spring onions. Fry the ingredients together for a further 5 minutes.
6. In a large bowl, whisk the eggs. Season with salt and pepper to taste and mix in chilli jam (if using). Reduce the heat of the pan and pour in the eggs. Make sure the ingredients are spread evenly in the pan. Cook over a low heat for 6-7 minutes until the eggs are almost cooked, then sprinkle with the grated cheese and place under the grill. Cook until the eggs have set and the top is golden brown.
7. Serve immediately with salad and enjoy!
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