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Quorn Sticky Sausages and Cider Braised Onions

This is a great twist on classic bonfire sausages. Load up your favourite buns with Quorn Sausages, pile high with braised onions and enjoy with a delicious side of apple slaw. To turn this bonfire night recipe into a winter warmer, serve on a plate and swap the apple slaw for a delicious mustard mash.

Quorn Sausages

Made with Quorn Vegetarian Sausages

High in Protein

Source of Fibre

Low in Saturated Fat


For the sausages…

  • 8 Quorn Sausages
  • 1 tbsp honey
  • 1 tbsp cider
  • 1 tsp wholegrain mustard

For the cider braised onions…

  • A drizzle of olive oil
  • 2 white onions, thinly sliced
  • 1 tsp brown sugar
  • 200ml cider
  • 1 tbsp fresh thyme leaves

For the apple slaw…

  • 2 red apples, matchsticks
  • 1 tbsp light mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp poppy seeds

Salt and pepper

To serve…

  • 4 ciabatta bread rolls


  1. Pre-heat the oven to 200c/Fan 180c/Gas 6
  2. Mix the honey, cider and wholegrain mustard in a bowl. Place the Quorn Sausages onto a baking tray and drizzle over the honey mixture. Bake in a pre-heated oven for 17 minutes
  3. Whilst the sausages are cooking, Heat a drizzle of olive oil and a large saucepan. Add the sliced onions and sauté for 10 minutes.
  4. Add the sugar and cook for 1 minute.
  5. Add the cider and simmer for 8 minutes or until the liquid has evaporated.
  6. Add the thyme leaves and season to taste.
  7. For the Apple Slaw, place all of the apple slaw ingredients into a bowl and mix well. Season to taste.
  8. To serve, slice each ciabatta roll in half and toast on a hot griddle pan. Fill each roll with two sticky sausages, a dollop of cider braised onions and a side of apple slaw.

Chefs tip

If preferred, swap the cider for unsweetened apple juice.

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