Ingredients

6 vegetarian or mycoprotein (Quorn) sausages 1 onion, sliced
2 celery sticks, sliced 2 carrots, sliced
1 green pepper, cored, deseeded and sliced 2 tablespoons plain flour
300 ml (72 pint) medium-dry cider 150 ml-300 ml (1/4-1/2 pint)
1 teaspoon dried sage freshly ground black pepper
Standard sausages are high in fat, so choose low-fat, vegetarian or mycoprotein (Quorn) sausages, which have all the taste and very little fat. But check the label – the fat content of even low-fat sausages can vary. Look for the leanest. COMPARE THE CALORIES & FAT CONTENT: Mycoprotein: 56 kcals, 1.9 g fat, 1 g...

Instructions

1.Heat a flameproof casserole. Add the sausages and cook for 8-10 minutes, turning frequently, until browned all over. Remove and set aside.
2.Pour a little water into the pan, add the vegetables and simmer gently for about 5 minutes, stirring, until lightly coloured. Stir in the flour and cook for 1-2 minutes.
3.Pour in the cider and stock and bring to the boil, stirring, Reduce the heat and return the sausages to the pan Season to taste with pepper and add the sage. Cover and cook for 20-30 minutes, stirring occasionally, adding a little more stock if necessary.
4.Serve with Garlic Mash, if liked

Standard sausages are high in fat, so choose low-fat,
vegetarian or mycoprotein (Quorn) sausages, which have all
the taste and very little fat. But check the label – the fat
content of even low-fat sausages can vary. Look for the leanest.
COMPARE THE CALORIES & FAT CONTENT:
Mycoprotein: 56 kcals, 1.9 g fat, 1 g saturated fat;
low-fat: 84 kcals, 4.7 g fat, 1.7 g saturated fat;
pork: 183 kcals, 16 g fat, 6.1 g saturated fat;
beef: 150 Kcals, 12 g fat, 5 g saturated fat.

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