Cooking Instructions for Butcher Products

Meat in Pastry Products

For pre-cooked products:

Heating up is all that is required; fully thaw, place in oven at 350°F for 15-30 minutes depending on the product. Please see packaging for specific instructions.

*For uncooked Meat-in-Pastry products please see Brennan's Products below*

Black and Mealie Puddings

Allow the slices to thaw. Place each slice in a frying pan at medium heat for about 3 to 4 minutes per side. Fry until fully cooked and desired texture is achieved. Remove the lining and serve.

                                                                                                                                

Brennan's Products

Brennan's Uncooked Pork Sausage Rolls

Keep frozen until ready for use, thaw in microwave or fridge, and consume within 2 days if thawed. Do not store uncooked meat in contact with other items in your fridge. To prepare: Remove from tray, bush egg wash on top of rolls. Preheat oven to 350F and bake for 35-40 minutes or until internal temperature is 165F.

Brennan's Uncooked Traditional Black and White Puddings

Allow pudding to thaw in the fridge. Remove packaging and place slices in frying pan on medium heat for about 3-4 minutes (depending on thickness of slice), flip and fry until fully cooked. Or, remove packaging, wrap entire pudding in tin foil and simmer in hot water for 15 minutes until fully cooked.

Brennan's Uncooked Pork Bangers

Allow bangers to thaw in the fridge. Remove packaging and place them onto frying pan with butter at medium heat. Fry until browned on each side then using a meat thermometer, check the internal temperature and make sure they reach 160 degrees Fahrenheit before serving.

Brennan's Uncooked Cured Pork Loin Bacon

Allow bacon to thaw in the fridge. Remove packaging and place slices in frying pan on medium heat until fully cooked and desired texture is achieved.

 

                                                                                                                                

 

    The Cooking of The Haggis
    For a 2-3 lbs Haggis

    1. Ensure haggis is thawed a day before cooking and keep Haggis refrigerated until ready to begin cooking.
    2. Put enough water in a pot to cover the Haggis by approximately 4 inches and bring the water to a boil.
    3. When the water is boiling, place the Haggis in the water and reduce the heat to less than a simmer.
    4. CAUTION: DO NOT LET THE WATER BOIL AGAIN.
    5. Gently heat the Haggis for approximately 1 hour. Haggis must be cooked until it reaches an internal temperature of 74°C (165°F) at the deepest section. (Use of a probe thermometer is recommended.) When ready, Haggis will float in the water.
    6. Serve and enjoy of Scotland's gifts to the world!

    Tip: To keep the Haggis piping hot until you are ready to serve, just leave it in the water (with the stove turned off).

    Haggis Trays

    1. Let the tray completely thaw before cooking. Heat at 325°F and cook for approximately 2 hours. After the first 45 minutes apply step 2.
    2. For the next hour every 10-15 minutes, loosen the lid, break up and stir haggis with a spoon to prevent the haggis on the bottom of tray from burning.
    3. Haggis must be cooked until it reaches an internal temperature of 74°C (165°F) at the deepest section. The haggis will take 2 hours (approximately) to heat.

    Sliced Haggis

    1. Let the sliced haggis thaw before cooking. 
    2. Place each slice in a frying pan at medium heat for about 3 to 4 minutes per side. Try not to brown the haggis.
    3. Remove the lining and serve.
    4. You can cook in the oven using Broil, be sure to turn each slice. Then refer to step 3.


    *Must be served Piping Hot!