MOR sausages make your favourite midweek meals guilt free. MOR have been carefully crafted to be just as succulent, juicy, and utterly delicious as everyone’s favourite pork sausages, while also introducing exciting new flavours that bring something just a little bit different to the dinner table. Each of the four unique MOR recipes blend high-quality British meat with nutritious vegetables, fragrant herbs, and delicate spices, creating lower-fat sausages that taste absolutely fantastic.
The range includes Mediterranean Chicken with Sundried Tomato & Basil Chipolatas which contain British chicken blended with cherry tomatoes, red and green peppers, spring onions, red onions, basil, and sun-dried tomato paste. These come with just 4% fat and 1% sugar per serving and are the lightest in the MOR sausage range.
There are also Pork, Super Green Veg & Lentil Sausages with a mix of British pork, asparagus, peas, spinach, green lentils, onion and coriander in a sweet chilli dressing. And Moroccan Spiced Pork, Cauliflower & Chickpea Sausages which combine British pork, cauliflower, chickpeas, red pepper and coriander blended with warming harissa paste and a touch of honey. Finally there are the Pork, Beetroot & Bramley Apple Sausages which have British pork, beetroot, and Bramley apple with spinach, brown rice, honey, caraway seeds, onion, black pepper and basil.
For a mid-week meal I’ve adapted one of their suggested recipes and thrown three of the Pork, Super Green Veg & Lentil Sausages in a warmed baguette along with splashes of pesto and some small fresh tomatoes. Rustic food at its simplest. Hardly requires a recipe but here you go…
MOR Sausages – Sausage Pesto Baguette Recipe
Pork, Super Green Veg & Lentil Sausage Sandwich
Using the healthy MOR Sausages - a rough and ready dinner
- 3 MOR Pork, Super Green Veg & Lentil Sausages
- 4 tsp pesto
- 1 Chateau Blanc Frozen Demi-Baguettes Stonebaked
- 1 handful Cherry Vine Tomatoes
Gently fry the sausages in a little olive oil (lard results in a better flavour and texture to the skin but isn't probably the healthiest option) until browned all over and cooked through.
Bake the baguette as per instructions. Takes just 5 minutes but leave to cool a little once removed from the oven.
Once cooked toss the sausages in the pesto. Add the cherry tomatoes. Spoon the sausages and tomatoes into the sliced baguette.