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Quorn Wild Garlic & Parsley Sausages 240g

£2.50 (£10.42 per kg)

Quantity:

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Product Summary

Meat free savoury flavour sausage, made with Mycoprotein™, seasoned with parsley & garlic

Ingredients

Mycoprotein\u2122 (33%), Textured Wheat Protein (Wheat Flour, Stabiliser: Sodium Alginate), Rehydrated Free Range Egg White, Rapeseed Oil, Rusk (Wheat Flour, Salt, Yeast), Onion, Flavouring, 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, Sunflower Oil, Herb Extracts (Sage, Rosemary), Black Pepper Extract], Casing (Stabiliser: Sodium Alginate; Cellulose, Modified Starch), Parsley (1.5%), Milk Proteins, Red Wine Vinegar (contains Sulphites), Firming Agents: Calcium Chloride, Calcium Acetate, Wild Garlic (0.2%), Sage

Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold

Nutrition

Typical values (as sold) Per 100g (as sold) Per Sausage
Energy 726kJ 436 kJ
Energy 174kcal 104 kcal
Fat 9.0g 5.4 g
Of which
- Saturates 2.0g 1.2 g
Carbohydrate 9.0g 5.4 g
Of which
- Sugars 1.0g 0.6 g
Fibre 4.5g 2.7 g
Protein 12.0g 7.2 g
Salt 1.0g 0.6 g

. Serves 4

Cooking Instructions

General
Remove all packaging.For best results Hob cook.All appliances vary, these are guidelines only.Check product is piping hot before serving.

Oven Cook

From Chilled
15 minPreheat oven to 200ºC/Fan 180ºC/Gas 6. Brush with a little oil. Place on a baking tray. Cook on the middle shelf.

Hob

From Chilled
12 minPreheat 1 tbsp of oil. Fry over a medium heat, turning frequently.

Recycling

Component Material Recyclable
Film Plastic No
Sleeve Card Yes
Tray Plastic Yes

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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