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A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

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High in Protein

Low in Saturated Fat

Source of Fibre

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Ingredients

  • 8 Quorn Sausages
  • 500g Maris Piper potatoes, peeled
  • A drizzle olive oil
  • 200g sprouts, trimmed
  • 3 red onions, quartered
  • 8 chantenay carrots, halved
  • 50g brie, sliced into 8 chunks
  • 3 sprigs of rosemary

Method

  1. Preheat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
  2. Cut the potatoes into bite sized chunks and roast in a shallow baking tray for 20 minutes.
  3. Bring a pan of water to the boil. Add the sprouts and boil for 5 minutes. Drain and set to one side.
  4. Add the Quorn Sausages, boiled sprouts, red onion and carrots to the roasting tray. Roast for a further 18 minutes or until the vegetables are tender.
  5. Finally, add the brie and rosemary sprigs to the tray and roast for 2 minutes until the brie is melted.

Chefs tip

This recipe is great for using up Christmas leftovers!

Got leftover roast potatoes? Skip step 2 and add these in at the same time as the Sausages and veg!

Got leftovers from your cheeseboard? Swap the brie in this recipe for any cheese you fancy – blue cheese is our favourite!

Recipe Inspiration

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