Haggis Slice

Haggis Balls

A whole round haggis, cooked and carved to serve.

A large, round whole haggis, commonly around a kilo, in a vegetable-style casing and made to be cooked whole then sliced at the table. All the peppery, oaty richness of Scotland’s national dish in a generous, serious format built for Burns Night, a proper dinner or a full event. Steam or bake it through, slice into rounds and serve with neeps and tatties the way it was always meant to be.

What it is: A haggis ball is a large round haggis, usually about a kilo, made in a vegetable-style casing, cooked whole and sliced to serve. It is a traditional format for dinners and events, not a bite-sized snack or party nibble.

Lorne Sausage

The traditional square sausage, beef and pork.

Our new traditional Scottish-style Lorne sausage, a flat square slice made with a proper beef and pork blend, closer to the version you’ll find across Scotland. Well seasoned and made for the pan, it colours up beautifully and belongs in a soft morning roll with a little brown sauce. A more traditional square sausage that sits happily alongside our long-loved Crawford’s slice.

What it is: Lorne, or square, sausage is a flat square-cut Scottish breakfast sausage. This one uses a beef and pork blend, the style commonly found across Scotland, and is fried and served in a morning roll.

Pork Bangers

The sausage a proper British breakfast is built on.

Plump, properly seasoned pork sausages with the coarse texture and gentle pepper of a real British banger. They colour up beautifully in the pan and belong at the heart of a fry-up, on a bed of mash, or split into a buttered roll. This is the taste people mean when they say a sausage should taste like something.

What it is: Bangers are traditional British pork sausages, coarser and more savoury than a North American breakfast link, named for the way they used to sizzle and snap in the pan.

Black Pudding

Crisp the edges and the whole fry-up changes.

A traditional butcher’s blood sausage with deep, savoury flavour, gentle spice and a soft crumble once it hits the pan. Sliced and fried until the edges crisp, it earns its place on the breakfast plate, the pub menu and the Burns supper. Rich, old-fashioned and exactly the sort of thing people miss from home.

What it is: Black pudding is a traditional British blood sausage blended with oatmeal and spices, sliced and fried until crisp as part of a cooked breakfast.

Scottish Sliced Sausage

The much-loved Crawford’s sliced sausage, a flat, square-cut breakfast sausage that Ontario families have reached for across generations. Well seasoned and just the right thickness, it fries up quickly and tucks perfectly into a buttered morning roll with a splash of brown sauce. A genuine taste-of-home favourite, now sitting proudly alongside our new traditional Scottish-style Lorne sausage so you can enjoy both.

What it is: Scottish sliced sausage is a flat, square-cut breakfast sausage, fried and served in a soft morning roll. Crawford’s is the long-established version many Ontario customers grew up with.

Vegetable Roll

A Scottish butcher’s favourite: seasoned beef and vegetables rolled together into a savoury log, sliced and fried until browned. It has the comfort of a good sausage with a softer, homelier flavour, and it belongs on the breakfast plate or in a roll with brown sauce. Simple, hearty and quietly missed by anyone raised on it.

What it is: A vegetable roll is a traditional Scottish sausage-style roll of seasoned beef and vegetables, sliced and fried like square sausage for breakfast.