Making sausages from quorn mince?!

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just buy quorn sausages. Quorn mince taste like rubber.

I would add a few breadcrumbs (wholemeal is better) , salt and pepper a pinch of ground coriander, cumin and ginger and paprika and maybe a handful of cold shredded fried onions to the quorn mix, Then mix in a little bit of water and mix until sticky. Then, with floured hands roll into sausage or pattie shape and place on a flour dusted plate for storage.
To cook, I would recommend shallow frying on a medium heat for about 8 - 10 minutes turning every 2 minutes.

Other variations include , sage and onion or rosemary and apricot (using chopped tinned apricot) or cheese and leek (the leeks being first shredded then fried)

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Just take a regular sausage recipe and substitute quorn mince for the meat, seems to me. But you will need a binder, like maybe beaten eggs or flax meal gelled in hot water (egg substitute). Gluten flour is also "sticky" or oatmeal is sticky.

ie. for "turkey sausage" use sage or poultry seasoning. for "pork sausage" use the seasonings that they use in recipes with pork.

Experiment a little. Once I took a quorn roast log and put vegetable oil and some sage on it and baked it and it reminded me of roast turkey.

I guess it also depends if you are talking about sausage links (with a casing) or sausage patties (without a casing). Casings are usually animal intestines. I am not sure if there is a vegetarian substitute for casings.