A warm crusty baguette filled with coleslaw & golden Quorn Best of British Sausages, topped with spicy chimichurri sauce.

Preparation time: 10 minutes
Cooking time: 28 minutes
Serves: 10


  • 10 Quorn Best of British Sausages
  • 1 tbsp of vegetable oil
  • 500g of coleslaw, made with vegan style mayonnaise
  • 10 baguettes, freshly baked (dairy free)

Chimichurri Sauce

  • 60g flat leaf parsley
  • 4 tsp dried oregano
  • 4 garlic cloves
  • 1 tsp red wine vinegar
  • ½ tsp chilli flakes or to taste 
  • 4 tbsp olive oil
  • Seasoning



  1. Preheat the oven to 180°C / Gas Mark 4.
  2. Lightly brush the Quorn Best of British 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.



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