Quorn Best of British sausages 240g

£2.50 (£10.42 per kg)

Brand Price Match - Checked 25/05/2016



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Product Summary

Chef's Selection Sausages


Mycoprotein (37%), Rehydrated Free Range Egg White, Textured Wheat Protein (Wheat Flour, Gelling Agent: Sodium Alginate), Vegetable Oils (Palm, Rapeseed), Rusk (Wheat Flour, Water, Salt, Yeast), Onion, Flavouring, Seasoning (Salt, Yeast Extract, Wheat Flour, Dextrose, Preservatives: Sodium Sulphite, Ascorbic Acid: Spice Extracts, Rapeseed Oil), Milk Protein, Firming Agents: Calcium Chloride, Calcium Acetate, Roasted Barley Malt Extract, Wheat Flour contains added Calcium, Iron, Niacin & Thiamine

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


Typical values (cooked as per grill instructions) Per 100g
Energy 771kJ
Energy 185kcal
Fat 9.5g
Of which
- Saturates 2.0g
Carbohydrate 12.0g
Of which
- Sugars 1.0g
Fibre 3.5g
Protein 11.0g
Salt 1.8g

Cooking Instructions

Simply remove all packaging & cook from chilled as follows. For best results, grill.All appliances vary. These are guideline only. Ensure Quorn Best of British Sausages are piping hot before serving

Oven Cook

From Chilled
Pre-heat oven & baking tray to 200�C/400�F/Gas Mark 6. Brush the Quorn Sausages with oil, place on the baking tray & cook on the middle oven shelf for 15 minutes. Reduce cooking time by 2 minutes for fan assisted ovens.


From Chilled
Pre-heat grill to a medium setting, brush Quorn Sausages with oil & grill for 12 minutes, turning frequently. Increase cooking time by 2 minutes to cook from frozen.


From Chilled
Pre-heat 1 tablespooon of oil over a medium heat & cook Quorn Sausages for 12 minutes, turning frequently.


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

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and 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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