Date posted: 02/08/2021

Quorn vegan spicy sausage Argentinian baguette

  • Serves 10
  • Timing: 20 mins
Votes: 1 Average: 5


Quorn Vegan Cumberland Sausages 10
Vegetable oil 1 tbsp
Coleslaw, made with vegan style mayonnaise 500g
Baguettes, freshly baked (dairy free) 10
For the chimichurri sauce
Flat leaf parsley 60g
Dried oregano 4 tsp
Garlic cloves 4
Red wine vinegar 1 tsp
Chilli flakes or to taste 1⁄2 tsp
Olive oil 4 tbsp


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  1. Preheat the oven to 180C / gas mark 4.
  2. Lightly brush the Quorn Vegan Cumberland Sausages with the oil and bake for 15-18 minutes or until core temperature is reached.
  3. To make the chimichurri sauce; place all the ingredients into a food processor and puree to a paste.
  4. Slice the baguettes across the top, fill each with 50g of coleslaw.
  5. Cut each sausage into 5 on the diagonal and place across the top of the coleslaw. Top with a spoonful of the sauce.
Tip - as an alternative use as a filling for flatbreads or wraps.
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