The Core Ingredient: Mycoprotein
At the heart of every Quorn sausage is mycoprotein, a unique and highly nutritious protein derived from a type of fungus called Fusarium venenatum. This fungus, originally discovered growing in fields in the UK, is the sustainable foundation for all Quorn products. Unlike mushrooms, which belong to a different fungal family, Fusarium venenatum is a filamentous fungus that doesn't produce fruiting bodies. The resulting mycoprotein is naturally high in protein and fibre, low in saturated fat, and contains no cholesterol, making it a healthy alternative to traditional meat.
The Fermentation Process Explained
Making mycoprotein is a sophisticated and highly controlled process known as biomass fermentation, which is comparable to the process used to produce many common foods. This method allows for the creation of a large volume of high-quality protein in a relatively short amount of time.
Steps in Quorn's Mycoprotein Production:
- Culturing the fungus: A small starter culture of Fusarium venenatum spores is introduced into a large fermenter, along with a nutrient solution of glucose and essential salts.
- Continuous growth: The fungus is fed a continuous supply of nutrients under carefully controlled conditions for temperature, pH, and oxygen. The organism grows and multiplies rapidly, doubling its mass in a matter of hours.
- Harvesting and heat treatment: The fermented broth containing the fungus is continuously drawn from the fermenter. It then undergoes a heat treatment to reduce its RNA content, which is a regulatory requirement for food safety.
- Processing: The resulting mycelium (the fungal biomass) is separated from the liquid and mixed with other ingredients to create the distinct texture and flavour of Quorn products.
Other Ingredients in Quorn Sausages
While mycoprotein is the main component, other ingredients are necessary to give Quorn sausages their characteristic shape, flavour, and texture. Depending on whether the product is vegetarian or vegan, the binders and ingredients can vary slightly.
Common ingredients include:
- Binders: In many vegetarian Quorn sausages, rehydrated free-range egg white is used to bind the mycoprotein and other components together. In vegan versions, binders like pea protein or other plant-based extracts are used.
- Flour and Rusk: Wheat flour and bread rusk are used as bulking agents and contribute to the texture of the sausage.
- Vegetable Oils: Rapeseed and/or palm oil are included to provide moisture and improve the cooking properties of the sausages.
- Seasoning and flavouring: A variety of herbs and spices, such as sage, pepper, and rosemary, along with yeast extracts, are added to replicate the savoury taste associated with traditional sausages.
- Casing: The sausage casing is typically made from calcium alginate, a natural compound derived from brown seaweed, which helps the sausages hold their shape.
Nutritional Comparison: Quorn vs. Traditional Sausages
Comparing Quorn sausages to traditional meat sausages highlights some of the key nutritional differences that make mycoprotein a beneficial alternative, especially for those watching their fat and fibre intake.
| Nutritional Aspect | Quorn Sausages (approx. per 100g) | Traditional Pork Sausages (approx. per 100g) |
|---|---|---|
| Energy | 628 kJ / 150 kcal | ~1200 kJ / 287 kcal |
| Protein | ~17g | ~14g |
| Fat | 5.6g | ~24g |
| Saturated Fat | 1.6g | ~8g |
| Fibre | 6.2g | 0g |
| Cholesterol | 0g | Present |
This table illustrates that Quorn sausages offer a significantly lower fat and saturated fat content, along with a notable amount of dietary fibre, which is absent in meat-based alternatives. The high fibre content is especially beneficial for digestive health.
Health and Safety Considerations
For the vast majority of people, Quorn products are a safe and healthy part of a balanced diet. However, as with any food, there are some considerations to be aware of:
- Fungal sensitivity: Since mycoprotein is derived from a fungus, individuals with a known sensitivity or allergy to fungi or molds may experience adverse reactions.
- Digestive discomfort: The high fibre content of Quorn can cause gastrointestinal discomfort in some individuals, particularly those with sensitive digestive systems or irritable bowel syndrome (IBS). It's recommended to introduce high-fibre foods gradually into your diet.
- Allergens: Always check the ingredients list, especially if you have an allergy to eggs, milk, or wheat, as these can be present in some Quorn products. Quorn's vegan range excludes egg and milk.
Conclusion
To summarise, what are Quorn sausages made out of? They are predominantly made from mycoprotein, a fermented fungus called Fusarium venenatum. This unique ingredient is combined with binders (like egg white or pea protein), vegetable oils, and seasonings to create a flavourful and texturally satisfying sausage. Offering a nutritious profile that is high in protein and fibre while low in saturated fat, Quorn sausages provide a compelling and sustainable meat alternative. As a healthy addition to a balanced diet, they are a testament to how innovative food science can create planet-friendly protein sources that don't compromise on taste or texture. For more information, you can visit the British Nutrition Foundation's resources on mycoprotein.
