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Quorn Best of British sausages 240g

£2.00 (£8.34 per kg)

Brand Price Match - Checked Tesco.com 19/11/2014

Quantity:

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Nutrition

Typical values Per 100g Per Sausage
Energy 771kcal 463 kcal
Energy 771kcal 463 kcal
Protein 11.0g 6.6 g
Carbohydrate 12.0g 7.2 g
Of which
- Sugars 1.0g 0.6 g
Fat 9.5g 5.7 g
Of which
- Saturates 2.0g 1.2 g
Fibre 3.5g 2.1 g
Sodium 0.7g 0.42 g
Salt Equivalent 1.8g 1.1 g

Cooking Instructions

General
For out tastiest ever Quorn Sausages...Simply remove all packaging & cook from chilled as follows. For best results, Grill.All appliances vary, these are guidelines 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.

Grill

From Frozen
Pre-heat grill to a medium setting, brush Quorn Sausages with oil & grill for 14 minutes, turning frequently.

From Chilled
Pre-heat grill to a medium setting, brush Quorn Sausages with oil & grill for 12 minutes, turning frequently.

Barbecue

From Chilled
Wait until the coals have turned white, brush Quorn Sausages with oil & cook for 10 minutes, turning frequently.

Hob

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

Storage

Suitable for home freezing…Keep refrigerated & use by the date shown on the front of the pack. Once opened eat within 24 hours. Quorn Best of British Sausages can be frozen on day of purchase & kept for up to 3 months. Do not refreeze once thawed.

Recycling

Component Material Recyclable
Film Blank No
Sleeve Blank 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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