Recipes
Date posted: 12/03/2019
Ingredients
| Quorn sausages | 10 |
| Vegetable oil | 1 tbsp |
| Coleslaw, reduced fat | 500g |
| Baguettes, freshly baked | 10 |
| Chimichurri sauce | |
| Flat leaf parsley | 60g |
| Everyday Favourites dried oregano | 4 tsp |
| Garlic cloves | 4 |
| Red wine vinegar | 1 tsp |
| Everyday Favourites crushed chillies or to taste | ½ tsp |
| Olive oil | 4 tbsp |
| Seasoning |
Method
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- Preheat the oven to 180°C/Gas mark 4.
- Lightly brush the Quorn sausages with the oil and bake for 15-18 minutes or until core temperature is reached.
- To make the chimichurri sauce; place all the ingredients into a food processor and puree to a paste.
- Slice the baguettes across the top, fill each with 50g of coleslaw.
- Cut each Quorn sausages into 5 on the diagonal and place across the top of the coleslaw. Top with a spoonful of the sauce.