Quorn
Recipes
Sausages & Boston Beans Jacket
Baked Jacket potato filled with sliced Quorn Sausages & Boston beans (baked beans cooked with onion, garlic, red pepper & smoked paprika).
356 Cals
Per serving
Serves 10
70 mins
Ingredients
- 10 Quorn Sausages
- 2 tbsp oil
- 10 medium sized baking potatoes
BOSTON BEANS
- 1 tbsp vegetable oil
- 1 large onion, diced finely
- 2 cloves garlic crushed
- 1 large red pepper, diced finely
- 1 tbsp smoked paprika
- 4 tbsp BBQ sauce
- 150ml vegetable stock
- 1kg reduced salt and sugar baked beans
Method
- Pre-heat the oven to 200C/Gas Mark 6. Prick each potato with a fork then rub over a little oil. Bake in the oven for an hour until the skin is crisp and the flesh is soft.
- When the potatoes have been in the oven for about 45 minutes reduce the heat to 190C/Gas Mark 5. Place the Quorn Sausages on a baking tray and lightly brush with the remaining oil then cook for 14 minutes (reduce the cooking time to 12 minutes if using a fan assisted oven).
- Meanwhile to prepare the Boston beans heat oil in a pan and gently fry the onion for 5 minutes until softened. Add the garlic and peppers then fry for 3 minutes. Sprinkle over the paprika, stir and cook for a minute.
- Add the BBQ sauce and stock then simmer gently for 10 minutes.
- Cut the Quorn Sausages diagonally into four equal pieces and add to the pan with the baked beans then heat gently for 2-3 minutes.
- Make a cross in each jacket potato and push out the flesh slightly then divide the Boston beans between each potato.
Tip - try serving the Boston beans with creamy mashed potato for Tex Mex cowboy lunch idea.
