Product Review: Quorn Chef’s Selection Sausages

Standard

I first came across Quorn sausages before I was a vegetarian. Quorn features heavily in the Slimming World diet because it is so low in fat. I would eat Quorn mince, Quorn ‘chicken’ pieces and Quorn sausages as a way to lose weight.

As with most vegetarian meat substitutes texture is everything, the appeal is not just the taste, but the mouthfeel to replace the meat you’re missing. The sausages tasted savoury enough but had a very solid, smooth texture. They felt as processed as the cheapest banger or the little sausages in tins of sausage and beans. And that’s how I usually ate my Quorn sausages – cut into pieces and microwaved with a tin of baked of beans – a safe and filling food.

I was intrigued to find a couple of new varieties in the chiller cabinet recently. Quorn Chef’s Selection sausages. They come in two flavours: Wild Garlic and Parsley, and Best of British.

Packs

I’ll pass over the marketing genius who came up with ‘Best of British’ as a flavour with a quick eye-roll.

Raw

The wild garlic and parsley sausages are on the left. Raw, they have the same solidity as the ordinary quorn sausages, but it looks like they’ve tried to give some texture to the body of the sausage.

Cooked

I gave them their best shot and fried them, and I have to say they do fry to a nice golden colour. There’s a very fine ‘skin’ which crisped up to give slightly more of a normal sausage feel. However, the texture inside was as homogenous as before, although slightly looser in feel. In terms of flavour, Best of British appears to mean pork sausage of the cheaper end of the market, savoury but very bland. The Wild Garlic and Parsley sausage had a garlicky-oniony flavour, but there was no hint of parsley, and I wouldn’t use this sausage as a means to introduce anyone to the delights of wild garlic.

In summary, they’re OK. They’d be fine as part of a cooked breakfast. I’d be careful about cooking with them though. I’ve already had a problem with them turning to mush in a cassoulet and I think the softer texture might be their downfall in stews or anything that requires long cooking.

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5 responses »

    • Oh yes, the Cauldron sausages are nice – I find the texture a little on the claggy side, but they’re certainly tasty!

    • I like the Cauldron ones, but they’re not always easy to find. An organic place near me at home used to stock them, then stopped because one of the ingredients in one of the flavours wasn’t organic.

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