How to cook Harrington’s.

Follow these tips by Angus Black to cook Harrington’s perfectly every time.

Harrington’s Bacon

Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil

No need to season the bacon as the cure will have done this for you

Don’t overcrowd the cooking base, just a few rashers per pan or griddle

Cook over high heat turning once. Once a rich caramelisation takes place, reduce the heat to medium to continue cooking

Cook for 2 minutes each side or until the fat sizzles and looks ready to eat.

Harrington’s Fresh Sausages (Uncooked)

Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil

Place the sausages in the pan over a high heat turning them.

Once a rich caramelisation takes place then reduce heat to medium or low and continue cooking for 15-20 minutes and an internal temperature of 70 degrees Celsius is achieved

Harrington’s Continental Sausages (Smoked or Precooked)

Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil

Place the sausages in the pan over a high heat turning them.

Once a rich caramelisation takes place then reduce heat to low to continue cooking for 5-10 minutes, and they are heated through.

Harrington’s Black Puddings and White Puddings

Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil

Place the sliced black pudding or white pudding into the pan over a high heat, turning them.

Once a rich caramelisation takes place then reduce heat to low to continue cooking for 5-10 minutes.

The pudding should be crispy on the outside and rich and moist on the inside.