Meat Free Sausages, made with mycoprotein in a Yorkshire Pudding Batter.
Batter (55%) ^Water, Wheat Flour (contains added Calcium, Iron, Niacin & Thiamine), Free Range Whole Egg & Egg White, Skimmed Milk Salt], Quorn\u2122 Sausage (42%) ^Mycoprotein*, Rehydrated Free Range Egg White, Rusk (Wheat Flour, Salt), Textured Wheat Protein (Wheat Flour, Gelling Agent: Sodium Alginate), Onion, Rapeseed Oil, Seasoning (Salt, Yeast Extract, Herbs (Sage, Rosemary, Marjoram, Bay), Onion Powder, Potassium Chloride, Spices (Black Pepper, Nutmeg, White Pepper), Sugar, Maltodextrin, Garlic Powder, Barley Malt Extract, Herb Extracts (Sage, Rosemary), Black Pepper Extract), Casing (Stabiliser: Sodium Alginate; Cellulose, Modified Starch), Firming Agents: Calcium Chloride, Calcium Acetate: Tapioca Starch, Pea Fibre], Rapeseed Oil, *14% of product
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||(oven baked) Per 100g|
. No. of servings: 1
Pre-heat oven to 220�C/425�F/Gas Mark 7. Place the Quorn Toad in the Hole in the foil onto a baking tray on the middle shelf of the oven and cook for 30 minutes until crisp and golden brown. Reduce cooking time by 5 minutes for fan assisted ovens.For best results, do not open the oven door whilst cooking.All appliances vary, these are guidelines only. Ensure Quorn Toad in the Hole is piping hot before serving.