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Veggie Square Breakfast Roll with Homemade Ketchup

Since you’re already shaking breakfast up a little with our Veggie Square Sausage, why not go all out and make your own ketchup to go with it?

Makes approx. 750ml ketchup.

Prep time: 10 mins

Cooking time: 40

Serves: 2

ingredients

1 Pack of Simon Howie Veggie Square Sausages (4 slices)

2 fresh rolls

Butter

 

For the ketchup

2 x 400g tinned plum tomatoes (San Marzano, or the best quality ones you can find)

1 medium onion, chopped

2 garlic cloves, chopped

1 tbsp vegetable oil

1 inch piece of ginger, peeled and grated

1 tsp chili powder

1/2 tsp paprika

1/2 tsp mustard powder

1/4 tsp cinnamon

1/4 tsp ground allspice

Salt and pepper

2 tbsp tomato puree

100g light brown sugar

100ml cider vinegar

Method

1. To make the ketchup, fry the onion and garlic in oil for 5-10 mins on a medium to low heat until soft and slightly golden. Then add the ginger, spices, tomato puree and cook for a further 2 mins.

2. Blend all cooked and remaining ingredients together and bring to a boil in the pot. Once boiling, reduce heat to a simmer and cook for a further 30 minutes, or until thick and shiny, stirring occasionally to ensure sauce doesn’t catch on the bottom. Adjust the sugar, salt and pepper to taste.

3. Leave to cool and refrigerate in an airtight container for up to a month.

4. Chill the ketchup for a minimum of 2 hours before serving, then fry the Veggie Square Sausage as per the pack instructions. Double up and add two slices to your favourite buttered roll, and enjoy with your homemade ketchup!

Simon Howie

Veggie Square Breakfast Roll with Homemade Ketchup

Since you’re already shaking breakfast up a little with our Veggie Square Sausage, why not go all out and make your own ketchup to go with it?

Makes approx. 750ml ketchup.

Prep time: 10 mins

Cooking time: 40 mins

Serves: 2

Veggie Square Breakfast Roll with Homemade Ketchup

ingredients

1 Pack of Simon Howie Veggie Square Sausages (4 slices)

2 fresh rolls

Butter

 

For the ketchup

2 x 400g tinned plum tomatoes (San Marzano, or the best quality ones you can find)

1 medium onion, chopped

2 garlic cloves, chopped

1 tbsp vegetable oil

1 inch piece of ginger, peeled and grated

1 tsp chili powder

1/2 tsp paprika

1/2 tsp mustard powder

1/4 tsp cinnamon

1/4 tsp ground allspice

Salt and pepper

2 tbsp tomato puree

100g light brown sugar

100ml cider vinegar

Method

1. To make the ketchup, fry the onion and garlic in oil for 5-10 mins on a medium to low heat until soft and slightly golden. Then add the ginger, spices, tomato puree and cook for a further 2 mins.

2. Blend all cooked and remaining ingredients together and bring to a boil in the pot. Once boiling, reduce heat to a simmer and cook for a further 30 minutes, or until thick and shiny, stirring occasionally to ensure sauce doesn’t catch on the bottom. Adjust the sugar, salt and pepper to taste.

3. Leave to cool and refrigerate in an airtight container for up to a month.

4. Chill the ketchup for a minimum of 2 hours before serving, then fry the Veggie Square Sausage as per the pack instructions. Double up and add two slices to your favourite buttered roll, and enjoy with your homemade ketchup!

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