Cauldron 6 lincolnshire sausages
£2.20 (£7.98 per kg)
Made from vegetable protein with a sage and pepper seasoning
Hydrated Textured Vegetable Protein (Soya Protein, Potato Starch, Wheat Gluten), Water, Rapeseed Oil, Lincolnshire Seasoning (Yeast Extract, Fructose, Sage, Natural Flavouring (contains Potassium Chloride), Salt, Pepper Extract, Rapeseed Oil, Pepper, Carrot, Leek, Parsley, Herb & Spice Extracts, Roasted Barley Malt), Free Range Whole Egg, Dried Onion, Milk Proteins, Soya Protein Isolate, Thickener: Methylcellulose
Allergy Advice: For allergens including Cereals containing Gluten, see ingredients in bold
|Typical values||(as sold) Per 100g|
For best results oven cook.Remove all packaging then...Ensure food is piping hot before serving.All appliances vary, these are guidelines only.
Brush Sausage with a little oil, place on a pre-heated baking tray in the centre of a pre-heated oven at 200�C/400�F/Gas mark 6 and cook for 25 minutes, turn half way through cooking time. For fan assisted ovens reduce cooking time by 2 minutes.
Brush Sausage with a little oil, place on a pre-heated baking tray in the centre of a pre-heated oven at 200�C/400�F/Gas mark 6 and cook for 20 minutes, turn half way through cooking time. For fan assisted ovens reduce cooking time by 2 minutes.
Pre-heat grill to a medium setting and cook Sausages for 12 minutes, turning frequently.
Pre-heat grill to a medium setting and cook Sausages for 10 minutes, turning frequently.
Fry Sausages in 1 tbsp of pre-heated oil over a medium heat for 15 minutes, turning frequently.
Fry Sausages in 1 tbsp of pre-heated oil over a medium heat for 10 minutes, turning frequently.
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