Pack size: 210g (chilled)
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Mycoprotein (26%), Water, Palm Oil, Onion (5%), Textured Vegetable Protein, Rapeseed Oil, Rehydrated Free Range Egg, Whey Powder (Milk), Free Range Egg, Salt, Yeast Extract, Dextrose, Gelling Agent: Pectin, Onion Powder, Barley Malt Extract, Thyme, Sage, Dried Onion, Black Pepper Extract, Colour: Iron Oxide.
For allergens, including cereals containing gluten, see ingredients in Bold.
|Typical values||Per 100g|
|of which saturates||6.7g|
|of which sugars||2.9g|
Quorn 3 Sausage Rolls (210g)
Ready to eat. If you choose to cook, simply remove all packaging.
If cooking from frozen, defrost thoroughly before cooking.
(oven) 15 MIN
Preheat oven and baking tray to 180°C / Fan 160°C / Gas 4. Cook on the middle shelf.
All appliances vary, these are guidelines only. Check product is piping hot before serving.
Quorn is perfectly safe to reheat, so long as it has been kept nice and cool in the fridge and is eaten within 48 hours. Please ensure that the food is piping hot throughout before serving and remember, don’t reheat more than once.
Yes, you can freeze Quorn once it has been cooked. As long as your meal is cold before freezing and all the other ingredients are suitable for freezing and reheating, you can keep it in the freezer for up to a month.
When you're ready to enjoy, simply defrost fully in the fridge and then cook it within 24 hours ensuring the food is piping hot throughout before serving.
Once cooked, if you have any Quorn leftovers these can be stored in the fridge. Simply make sure they're cool, then cover and refrigerate. We would advise that you use your leftovers within 48 hours and when reheating, ensure the food is piping hot throughout before serving. Remember, don’t reheat more than once.
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We’re still doing the maths on this one…
We’re working on carbon footprints for more of our products, and hope to have a figure for this one soon, so that you can understand the carbon emissions for farm to fork.Find out more
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