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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
  • 1 large onion
  • 3 cloves garlic
  • 200g chestnut mushrooms
  • 2 tbsp olive oil
  • 1 tbsp tomato puree
  • 1 x tin borlotti beans
  • 1 x tin cannellini beans
  • 1 x tin butter beans
  • 1 x pack basil
  • 50g pine nuts
  • 500g passata
  • 1 loaf sourdough

Method

  1. Peel and finely dice the onions and garlic. Finely slice the mushrooms.
  2. In a large pan over a medium heat pan fry the sausages for 5-6 minutes, turning regularly to colour all sides. Remove from the pan and set aside.
  3. Add the onions and garlic to the pan, sweat for 3-4 minutes until beginning to soften. Add in the mushrooms and fry for 4-5 minutes.
  4. Add the tomato puree, cook for 1-2 minutes. Then add the passata, all the drained beans and half of the basil.
  5. Bring to a simmer and cook for 20 minutes until it starts to thicken and reduce.
  6. Add the sausages back in and cook for a further 10 minutes.
  7. Thickly slice and grill the sourdough.
  8. Remove the stew from the heat, tear over the remaining basil and scatter the pine nuts.
  9. Serve with grilled sourdough for dipping.

Chefs tip

Frying the sausages first really helps them maintain the texture, and those caramelised notes really help the depth of flavour.

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