![quorn english breakfast vegetarian recipe](https://images.ctfassets.net/uexfe9h31g3m/JrQv0xYvKKWkiCaekMgkc/9b88e43f65a4ee52fa3df6031fa1bb38/full-english-breakfast-with-bacon-2.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
Quorn Sausages with Onion Gravy & Mustard Champ Rissoles
Quorn Best of British Sausages with Onion Gravy & Mustard Champ Rissoles. A classic dish to warm you and your family on those cold winter nights.
Serves 4
40 mins
A Little Effort
506 cals
(Per serving)
17g of fat
![meat free quorn best of british sausages](https://images.ctfassets.net/uexfe9h31g3m/29yOBxtZWkUM6I8g8M8k0m/372e4dd6ffaaece27172fc81eef5f271/Quorn_A02808_Quorn_Best_of_British_Saus_5x240g_UK_Sleeve_Chilled_NA-_JQS2300309_.png?w=300&h=300&fm=webp&fit=thumb&q=90)
Made with Quorn Best of British Sausages
No Soy
Ingredients
- 8 Quorn Best of British Sausages
- Mustard champ rissoles
- 1 kg floury potatoes (such as King Edward and Maris Piper), peeled and quartered
- 50ml milk
- 1 tbsp butter
- 1 tbsp wholegrain mustard
- 4 spring onions, finely chopped
- salt and ground black pepper
- flour for dusting
- 1 tbsp vegetable oil
- Onion gravy
- 25g butter
- 750g onions, peeled, halved and sliced
- 2 tsp caster sugar
- 2 tbsp plain flour
- 400ml vegetable stock
- 1 tbsp chopped fresh thyme
- 2 tbsp mushroom ketchup
Method
- To prepare the champ rissoles boil the potatoes in salted water for about 15 minutes or until tender. Drain then mash
- Gently heat the milk and butter in a pan then add to the mashed potatoes. Stir in the mustard and spring onions. Remove from the heat then beat together with a spatula until combined. Season with salt and black pepper and set aside to cool
- When the champ mixture is cool enough to handle, divide the mixture into 8 and on a lightly floured surface shape into 8 rissoles approximately 8cm x 1.5cm thick. Transfer to a floured tray, cover and chill whilst making the gravy
- To make the gravy, melt the butter in a large frying pan, add the onions and sugar then cook over a moderate heat for 5 minutes until the onions have softened but not coloured. Turn the heat down to low and continue to cook for 30-35 minutes, stirring occasionally until the onion is golden brown and caramelised
- Sprinkle the flour over the onions then cook over a moderate heat for a minute, stirring constantly. Add the stock, fresh thyme and mushroom ketchup and heat gently for 5 minutes until the gravy thickens. Season with salt and black pepper then keep warm
- Lightly coat a large frying pan with vegetable oil and shallow fry the champ rissoles for 4 minutes on each side over a moderate heat until golden and crisp
- Meanwhile cook the Quorn Sausages as directed on the back of pack instructions
- Divide the sausages and rissoles between four warm plates and pour over the onion gravy
Tip - The fresh thyme can be replaced with a tsp of dried thyme
Recipe Inspiration
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The nation has spoken
(71)
3 out of 5 stars