Our Recipes

The Professional Chefs Choice…

We are delighted and proud to share some great traditional recipes that chefs at Cook School Scotland have created, using Thomson’s Square Sausage…alongside some interesting new modern twists on old favourites.

Take the Thomson’s Taste Test…

We are very grateful to our friends at Cook School Scotland for sharing with us these recipes, lovingly created by their top Chefs. When trying these recipes, we are confident you will notice the real quality and depth of flavour our sausage meat gives to these favourite dishes.


  • 300g Thomson’s Square Sausage
  • 300g Pumpkin flesh roughly chopped, sweated off in butter and cooled
  • 150g Stornoway Black pudding, roughly crumbled
  • 6 Sage leafs, finely sliced
  • 2 Elephant shallots, finely diced
  • 2 cloves of garlic, finely minced
  • Salt
  • Pepper
  • 3 sheets of pre-rolled all butter puff pastry cut approx. A4 size
  • 2 eggs yoke


In a small pan heat a teaspoon of oil and sweat shallots and garlic for 2-3 or until translucent and allow too cool.

Add sausage, sage, onions, garlic, salt and pepper to a mixing bowl and begin to scrunch mixture to create almost a paste, once smooth stir in black pudding and pumpkin gently so as not too break them up too much, transfer mixture to a piping bag.

Lay the puff pastry on a cool clean surface and brush with the egg yoke, cut the end of the piping bag about the same size as a 50p and pipe 1 line of the mixture slightly off centre from left to right.

Roll the pastry over the filling and continue to roll until the filling is wrapped by 2 layers of pastry.  Place on a baking tray with the join at the bottom, glaze with egg yoke score with a fork sprinkle with sea salt crystals.

Bake in a preheated oven at 190c for 22-25 minutes or until golden.

Slice into the portion size desired, Serve either hot or cold.


  • 200g Thomson’s Square Sausage, roughly chopped
  • 200g Diced Shoulder of Beef
  • 100g Streaky Ayrshire Bacon, roughly chopped
  • 400g White Onion, diced
  • 1kg Red Rooster Potatoes, peeled and roughly chopped
  • 400g White of Leek, washed and roughly chopped
  • Stock, vegetable, lamb or beef
  • 75g Unsalted butter


In a large heavy based pan, bring the butter to a foaming stage add onions, white of leek and Ayrshire bacon, sweat with no colour for 3-4 minutes, add beef, sausage and potatoes cover with stock bring to a boil, check or seasoning and simmer for 1.5 – 2 hours or until the lamb is tender.


  • 1kg Thomson’s Square Sausage
  • 1 Shallot finely diced
  • 2 cloves Garlic
  • 1 Lemon, zested
  • Tablespoon chopped parsley
  • Salt and Pepper
  • 6 leaves of sage
  • 6 fine slices of pancetta


Heat a small pan with a teaspoon of olive oil and add shallot.  Cook shallot without colour but softened over a medium heat 3 – 4 minutes.  Add garlic and cook for a further minute.  Allow mixture to cool.  Once cool mix with the sausage, zest, parsley and season well.

Now roll into small balls and place on tray and put into fridge for 1 – 2 hours.  Roll the balls, longways then across the way, in the pancetta to fully cover the ball.

Heat a non stick frying pan with a teaspoon of oil then colour off meatballs in small batches, do not cram pan.  Once all coloured put into an ovenproof dish, cover with tomato sauce and bake for 15 – 20 minutes or until cooked through