3 Quorn sausages, 1 lemon, 1 tsp grainy mustard, 4 eggs, lemon juice, salt, pepper, 1 pint vegetable oil.
Serves: 2 Preparation: 10 minutes
Quorn is a funny old thing. When I was just starting out as a vegetarian the key thing for me was to fit in, to prove that I wasn't a total weirdo and I could still eat all the same things as my family did. So at Sunday lunch I'd have a Quorn chicken/turkey breast. When they had a lasagne or shepherd's pie, I'd have the same but with Quorn mince. And on Saturday mornings I could have quorn sausage sandwiches, at parties Quorn sausage rolls and when making curry or stir fry I could use Quorn chicken pieces. As you'll know from reading this blog, I rarely use Quorn as a source of protein now - preferring to get creative with beans and nuts and pulses but occasionally I do and this quick snack makes a great side dish or picnic snack. You can make it with "real" sausages too!
1) To make your own mayonnaise - separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.
2) Grill the sausages, brushed with a little oil to help crisp the "skin", allow them to cool a little and then slice them into chunks.
3) Add a good squeeze of lemon and teaspoon of mustard into the mayonnaise and stir the sausages through it.