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Description
Ingredients
Nutrition
Quorn sausages have been a fixture in British kitchens for over three decades — and their enduring popularity comes from consistently delivering the format, flavour and versatility that make sausages such a useful protein in British cooking. 34% mycoprotein forms the base, with free-range egg white for binding, wheat rusk for texture and natural herbs for seasoning.
The mycoprotein provides complete protein alongside natural fibre, zinc and selenium. The sausage seasoning is calibrated for the classic British pork sausage profile — herby, lightly spiced and savoury — though the mycoprotein base gives a distinctly lighter character than pork.
High protein. Lower in saturated fat than pork sausages. Contains wheat (gluten) and egg (not suitable for vegans). Contains mycoprotein (Quorn).
How to cook: Grill, fry or oven-bake from chilled or frozen. Best results from grilling or frying where the exterior gets some colour — the casing crisps nicely with direct heat.
Disclaimer
We keep all product information on our website as accurate and up to date as possible. However ingredients, allergens and nutritional details can change from time to time. Please always check the product label in store before use, as this will contain the most current information.
Earn 3 points for every £1 spent on fruit & veg, supplements, tea and chocolate in-store.
Earn 1 point for every £1 spent on everything else in-store