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Quorn Bonfire Bangers

Quorn Best of British Sausages in buns topped with ketchup and mustard and braised onions with sweetcorn salsa on the side.

Bonfire hot dogs are a family favourite – best served whilst watching fireworks of course! The sweetcorn salsa in this delicious recipe gives a freshness to the dish and the onions are a bonfire night classic. Add an extra side of sweet potato fries with a hint of chilli for a bonfire night feast.

Quorn Sausages

Made with Quorn Vegetarian Sausages

High in Protein

Source of Fibre

Low in Saturated Fat


For the Hot Dogs…

  • 4 Quorn Sausages
  • A little oil to brush
  • 4 hot dog buns
  • Ketchup
  • Mustard

For the bonfire onions…

  • ½ tbsp. olive oil
  • 2 white onions, finely sliced
  • ¼ tsp. mustard powder

For the sweetcorn salsa…

  • 1 corn on the cob
  • 4 cherry tomatoes, diced
  • ½ red onion, finely chopped
  • 1 red chilli, finely chopped
  • 2 tbsp. coriander, chopped
  • 1 tbsp. lime juice
  • Salt and pepper


  1. Pre-heat the oven to 180C (fan)/ 200C/400F/gas mark 6. Place the Quorn sausages on a baking tray and brush with a little oil. Cook for 12 minutes.
  2. Heat the olive oil in a saucepan over a medium heat. Add the sliced onion and sauté for 10 minutes. Halfway through cooking add one tablespoon of water.
  3. Add the mustard powder and cook for a further minute. Season to taste.
  4. For the Sweetcorn Salsa, heat a griddle pan over a high heat. Place the sweetcorn onto the griddle and char turning regularly. Remove from the griddle, allow to cool then remove the corn kernels. Place the kernels into a bowl.
  5. Add the tomatoes, onion, chilli, coriander and lime juice. Season to taste.
  6. To serve, slice the hot dog buns, top with a Quorn Best of British Sausage and serve topped a choice of ketchup, mustard and bonfire onions. Serve with a side of sweetcorn salsa and sweet potato fries (optional).

Chefs tip

In summer, why not swap the sweetcorn for mango or pineapple for sausages cooked on the BBQ.

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