Wheat Gluten (Gluten), Aubergine, Onion, Water, Wheat Flour, Mushrooms, Cauliflower, Tomato Purée, Chickpea Flour, Tomatoes, Nutritional Yeast Flakes (B12), Chickpeas, Coconut Oil, Garlic, Salt, Maple Syrup, Balsamic Vinegar, Miso, Black Pepper, Olive Oil, Paprika, Cumin Seeds, Turmeric, Sweetener, Rice Vinegar, Sage, Chives, Coriander Leaves, Carrots, Parsley, Nutmeg, Himanthalia Elongata, Red Peppers, Yeast, Rosemary, Basil.
Our seaweed is vegan certified however particles of Shellfish* and Mollusc* may be present. (*seaweed derivatives, product does not contain animals).
Vegan Style Cumberland Sausage
You might call this the missing veggie ‘link’…
100% plant-based sausages? We’re not telling porkies, promise. This really is the missing link when it comes to vegan goodness in sausage format. Juicy and savoury, it’s a total banger.
|of which saturates||1.5g|
|of which sugar||3.3g|
22 in stock
Grill: Pre-heat grill to 260°C (when covered). Lightly brush sausages with cooking oil, grill for about 6 minutes, turning halfway through.
Shallow Fry: Heat two teaspoons of oil in a non-stick pan to medium-high heat and cook for about 6 minutes, turning frequently.
Sausage is fully cooked when internal temperature is 75°C, piping hot throughout.
All appliances vary, these are guidelines only.