Simon Howie Breakfast Pack

A bumper pack of Scottish breakfast classics. Grilled or fried, it's time to get your breakfast cooking!

Cherished Times
"My first job was as a Saturday boy in Rattray's the butcher in Perth. Dick Rattray was a popular and easy-going man who had a loyal following due to his high standards and his quality products. I was privileged to learn from the best."
Simon Howie
The Scottish Butcher

United Kingdom

Simon Howie

WWW.THESCOTTISHBUTCHER.COM
Freepost NATN661,
Simon Howie Foods,
Muckhart Road,
Dunning,
PH2 0BR.
Telephone 01764 684 332

Contains Barley, Contains Oats, Contains Sulphur Dioxide/Sulphites, Contains Wheat

Cooking Instructions - General. Important - This is a Raw product and must be fully cooked prior to consumption.
Always ensure that the centre of each individual product is piping hot before serving.
As all appliances may vary, these are guidelines only.
Do not reheat.; Grill - From Chilled. Preheat grill to moderate heat. Remove all packaging
and place product on a suitable tray then cook under the grill. (Do not place directly under the heat source, allow approx 10cm space). Grill for approximately 6 - 8 minutes (allow 2 mins more for Pork Links), turning occasionally.; Shallow Fry - From Chilled. Heat a little cooking oil in a pan to medium heat. Remove all packaging and fry each product item for approximately 6-8 minutes (allow 2 mins more for Pork Links), turning frequently. Lower the heat if required during cooking.

LORNE SAUSAGE :
Beef (48%), Water, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Beef Fat, Beef Connective Tissue, Salt, Wheat Starch, Wheat Gluten, Dextrose, Emulsifier (Sodium Triphosphate), Preservative (Sodium Sulphite), Flavourings, Antioxidant (Sodium Ascorbate), Colour (Carmine)

Pork Links:
Pork (68%), Water, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Wheat Starch, Salt, Wheat Protein, Maize Starch, Dextrose, Emulsifier (Sodium Triphosphate), Preservative (Sodium Metabisulphite), Flavouring, Antioxidant (Sodium Ascorbate), Sausages filled into Alginate casings

SLICED HAGGIS :
Pork Lungs (26%), Oatmeal, Water, Beef Fat (13%), Beef Liver (10%), Lamb Lungs (7%), Beef Heart (5%), Dried Onion, Pearl Barley, Salt, Spices (Black Pepper, Pimento)

Sliced Black Pudding:
Water, Beef Fat (26%), Oatmeal, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Dried Blood Powder (4.6%), Oat Flakes, Dried Onion, Salt, Spices (Cinnamon, Black Pepper, White Pepper, Pimento), Stabiliser (Sodium Diphosphate)

A meal to relish

Tray

All the Scottish cooked breakfast essentials in one handy pack!

Freepost NATN661,
Simon Howie Foods,
Muckhart Road,
Dunning,
PH2 0BR.

Keep refrigerated. Once opened use within 2 days, taking care not to exceed the use by date. If freezing, freeze on day of purchase and use within one month, Defrost
thoroughly in a refrigerator before use and consume within 24 hours.

Box Contents:
4 Pork Links, 4 Beef Lorne Slices, 4 Black Pudding Slices, 2 Haggis Slices

Storage:
Keep refrigerated. Once opened use within 2 days, taking care not to exceed the use by date. If freezing, freeze on day of purchase and use within one month, Defrost
thoroughly in a refrigerator before use and consume within 24 hours.

Cooking Instructions for Lorne Sausage:
Grill: Preheat grill to moderate heat. Remove Lorne from packaging and place onto a suitable tray then cook under the grill. (Do not place directly under the heat source, allow approx 10cm space). Grill for approximately 6-8 minutes, turning occasionally.
Pan Fry: Heat 1 - 2 tablespoons of vegetable oil in a frying pan, to medium heat. Remove the Lorne from the packaging and fry for approximately 6 - 8 minutes, turning several times. Lower the heat if required during cooking.
Always ensure that the centre of the Lorne is piping hot before serving.

Cooking Instructions for Sliced Black Pudding:
Grill: Preheat grill to moderate heat. Remove black pudding from packaging and place onto a suitable tray then cook under the grill. (Do not place directly under the heat source, allow approx. 10cm space). Grill for approximately 6 - 8 minutes, turning occasionally.
Pan Fry: Heat 1 - 2 tablespoons of vegetable oil in a frying pan, to medium heat. Remove the black pudding from the packaging and fry for approximately 6 - 8 minutes, turning several times. Lower the heat if required during cooking.
Always ensure that the centre of the black pudding is piping hot before serving.

Cooking Instructions for Sliced Haggis
Grill: Preheat grill to moderate heat. Remove haggis from packaging and place onto a suitable tray then cook under the grill. (Do not place directly under the heat source, allow approx. 10cm space). Grill for approximately 6 - 8 minutes, turning occasionally.
Shallow Fry: Heat 1 - 2 tablespoons of vegetable oil in a frying pan, to medium heat. Remove the haggis from the packaging and fry for approximately 6 - 8 minutes, turning several times. Lower the heat if required during cooking.
Always ensure that the centre of the haggis is piping hot before serving.

Cooking Instructions for Pork Link Sausages:
Grill: Preheat grill to moderate heat. Remove sausages from packaging and place onto a suitable tray then cook under the grill. (Do not place directly under the heat source, allow approx 10cm space). Grill for approximately 8 - 10 minutes, turning occasionally.
Pan Fry: Heat 1 - 2 tablespoons of vegetable oil in a frying pan, to medium heat. Remove the sausages from the packaging and fry for approximately 8 - 10 minutes, turning several times. Lower the heat if required during cooking.
Always ensure that the centre of the pork sausages are piping hot before serving.

As appliances may vary, these are guidelines only.

LORNE SAUSAGE :

Typical Values	per 100g (uncooked)
Energy	1067kJ/255kcal
Fat	17.4g
of which saturates	6.9g
Carbohydrates	13.3g
of which sugars	0.8g
Protein	9.8g
Salt	2.1g

Pork Links:

Typical Values	per 100g (uncooked)
Energy	914kJ/218kcal
Fat	11.4g
of which saturates	3.9g
Carbohydrates	8.4g
of which sugars	0.4g
Protein	20.2g
Salt	1.9g

SLICED HAGGIS :

Typical Values	per 100g (uncooked)
Energy	1059kJ/253kcal
Fat	16.1g
of which saturates	7.3g
Carbohydrates	14.6g
of which sugars	0.3g
Protein	10.8g
Salt	1.5g

Sliced Black Pudding:

Typical Values	per 100g (uncooked)
Energy	1433kJ/343kcal
Fat	27.2g
of which saturates	13.2g
Carbohydrates	16.0g
of which sugars	0.6g
Protein	7.3g
Salt	2.2g

Label - glued - Recycle; Tray - Recycle