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Homemade Vegetarian Sausages

Homemade Vegetarian Sausages, firm & crisp on the outside & packed full of flavour. Healthy, low fat – the perfect meat free sausage for vegetarians & meat lovers alike.

It’s so great to be back at the Kitchen Shed – I’ve really missed France this year and although our stay is short, I’m loving every minute of it. We’re lucky to have our son staying with us for two weeks to give us a hand around the place: the willow has been cut back, weeds have been pulled up or strimmed and the stonework is coming along nicely.

I’ve been busy in the Kitchen Shed prepping meals and making plenty of bread for the hungry workers. To make my job easier, OH suggested going vegetarian for two weeks (our son is vegetarian) as this would save me making a meat option.

Wherever we are, we go meat free at least three days a week but I do admit I was a little worried I might struggle to come up with enough appetising meals to fill a meat free fortnight. However, it’s turned out to be much easier than I expected and we have only cheated once when we added Sesame Salmon to our Veggie Stir Fry and noodles.

I’ve been working on a veggie sausage recipe for a while because my last attempt wasn’t quite up to the mark and the sausages fell apart when cooked on the BBQ.

This year I was determined to perfect the recipe. I don’t know about you but I’m not keen on cheesy veggie sausages – for me, they just don’t have enough taste about them. I prefer a meatier texture and natural flavour (if that makes sense) so I’ve used dried mushrooms and green lentils cooked in the soaked mushroom liquid.

For flavour I’ve gone with thyme and oregano and Vegetarian Worcester Sauce but the recipe could easily take chilli or chipotle or, something we’re going to try later in the summer, basil and sun dried tomatoes.

My homemade vegetarian sausages had their first taste test at our Sunday brunch with a big thumbs up from our son, phew! They held up in the frying pan and I was able to serve a sausage that didn’t break up whilst cooking or transferring to the plate.

Important note for Homemade Vegetarian Sausages:

Use food safe cling film. In the UK this is often labelled microwave safe.

In regions where cling film is not recommended as food safe or if you choose not to use it, baking parchment is a good alternative.



The veggie sausages freeze really well and as the recipe makes a dozen so it makes sense to pop them in the freezer once they’ve been steamed. Then you can simply take out and defrost however many you need as and when you need them.

As soon as I get back to the UK I’ll be making a double batch of Homemade Vegetarian Sausages for the freezer ready for Bangers and Mash, Toad in the Hole and sausage rolls – I can’t wait!


Tempted ? If you’d like to try Homemade Vegetarian Sausages for yourself, here it is an easily printable form. Just hit the PRINT button on the recipe card below.


4.8 from 16 reviews
Homemade Vegetarian Sausages
Prep time
Cook time
Total time
Homemade Vegetarian Sausages, firm & crisp on the outside & packed full of flavour. Healthy & low in fat - they make the tastiest ever Veggie Hotdogs, Bangers & Mash or Toad in the Hole.
Recipe type: Main
Cuisine: Vegetarian
Serves: 12
  • 10 g dried mushrooms
  • 350 g dried green lentils or 2 tins of cooked lentils
  • 2 tablespoons rapeseed oil
  • 2 onions diced
  • 2 cloves garlic crushed
  • 2 teaspoons freshly chopped thyme
  • 2 tablespoons freshly chopped oregano
  • 250 g ground walnuts
  • 250 g fresh breadcrumbs
  • 2 tablespoons tomato puree
  • 2 teaspoons vegetarian Worcester Sauce
  • 2 teaspoons celery salt
  • Plenty of freshly ground black pepper
  • 2 eggs whisked
  • Cling film for shaping sausages
  1. Rehydrate mushrooms by soaking them in very hot water for 10 to 15 minutes.
  2. Use the mushroom soaking liquid and water to cook the dried lentils for 25 minutes until soft. Drain and roughly mash the lentils. (If using tinned lentils, drain and then mash)
  3. Soften onions by gently frying in a pan.
  4. Add crushed garlic to the softened onions and cook for a couple of minutes.
  5. Finely chop the rehydrated mushrooms.
  6. In a large bowl, add the onion mixture, chopped mushrooms and the rest of the ingredients and mix together.
  7. Divide into 12 portions and shape into sausages.
  8. Wrap each sausage in a piece of cling film large enough to roll out each piece leaving enough for twisting at the ends like a cracker (see photo)
  9. Steam for 20 minutes and leave to cool.
  10. Place in the fridge for a couple of hours. Remove cling film before frying or cooking on the BBQ for 10 minutes.
Use food safe cling film. In the UK this is often labelled microwave safe.

In regions where cling film is not recommended as food safe or if you choose not to use it, baking parchment is a good alternative.

Pin Homemade Vegetarian Sausages for later:

Homemade Vegetarian Sausages - firm & crisp on the outside & packed full of flavour. Healthy & low in fat - they make the tastiest ever Veggie Hotdogs, Bangers & Mash or Toad in the Hole.

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76 thoughts on “Homemade Vegetarian Sausages”

  • We abandoned cling film about 5 years ago when looking at ways to reduce our personal impact of plastic use on the environment. How would you suggest cooking these without the cling film? Do you think baking paper would work as well?

    • Baking paper would be a good alternative, it’s a matter of how tightly you roll the paper and making sure to twist the end of each sausage. Please let me know how you get on.

  • Lovely sausages but mine were a bit dry, I wonder if it was because I used dry breadcrumbs instead of fresh? Great flavour I just wonder how they can be a little more moist. Will definitely try them again.

    • Hi fay, using dry breadcrumbs would make a difference to the moistness of the sausage. Maybe try rehydrating the breadcrumbs with a little water or milk next time. Please let me know how you get on.

  • Hi.

    I’ve made these sausages before and I love them. I want to use this recipe to make sausage rolls and would like to know if I still need to steam them or would they hold their shape in the pastry without steaming first?

    • Sorry for the late reply, I’ve been on rather a long break from my blog. So pleased you love the sausages Stephen. I would still steam the sausages, I think the sausage would hold the shape but I’m not sure they would have enough cooking time if just baked in the sausage rolls.

  • Thanks so much for this wonderful recipe. I just had my family around for Saturday brunch and tried it out on them and they went down a treat. They were easy to make and the recipe worked perfectly. They have great texture and a real meaty feel. They even fry like normal sausages. Really great recipe and very helpful of you to give a printable recipe card.

  • I was wondering what you thoughts would be using a sausage stuffer and stuffing them into casings? My wife is moving more so into a vegetarian and we do a lot with wild game. I was thinking on making a small batch and if she likes it make a bigger batch and stuff into casings and freeze them for whenever she might want some.

    Thank you

    • Hi Bill, sorry for the very late reply but I’ve had a very long break from my blog. Sounds a very good idea, hope you can let me know how you get on.

  • Loved these! I’m a gluten free so replaced the worchesshire with gluten free soya sauce and gluten free panko bread crumbs. I’ve tried many recipes and this has been the absolute best so far. I’m going to try Italian sausage next time!

  • I’m so late to the table. I had no idea you’d started up a marshmallow business. Well done you. I hope it’s going well. These sausages look fantastic. The mix is very similar to my nut loaves and burgers, but I love the idea of creating sausages out of them.

    • Thanks Choclette, our marshmallows are keeping us busy and we’re really enjoying meeting our customers. The only downside is that I haven’t had time to spend on my blog which I do miss.

  • Hi Sarah can these sausages be frozen? Am looking for a receipe to make and freeze sausages. Wanting to avoid shop brought vege sausages. Thanks

  • As a veggie sausage lover living in France who has always had Cauldron foods veggie sausages shipped from the UK, a massive thank you to you. I used sage and increased the onion as I am fond of Lincolnshire sausages and they are amazing – and they didn’t fall apart. What a clever recipe. Thanks again Sarah

    • Thanks Chris and it’s a pleasure to share the recipe. Sage and extra onion is a great idea, one we haven’t tried yet. I know how difficult it is to find vegetarian food in France. Our friends have even more difficulty as they are vegan and like you have make a regular order to the UK.

  • I haven’t read all the comments so my apologies if it has already been asked. Could I substitute almonds for the walnuts? My husband can”take eat walnuts.

    • Hello Sarah, I haven’t tried almonds in the recipe, ground walnuts have a coarser texture than almonds but I can’t see that almonds won’t work. Obviously the taste will change using almonds and maybe hazelnuts would be another alternative you could try. Do let me know how you get on.

  • I don’t think I have EVER left a comment on a blog/website or reviewed anything. But having used this recipe I had to. I was NOT disappointed. I wanted the sausages to be part of a veggie buffet/feast as some of my friends are vegetarian. They came out amazing and taste SO GOOD! And that is coming from a meat eater.

    Perfect and easy recipe to follow, thanks Sarah! 🙂

    • Thanks Fiona for taking the time to leave a review. It’s great to get feedback from readers who have made the recipe and I’m so pleased you enjoyed them.

  • Can’t wait to try this for my sons birthday this weekend! Quick question, my father is allergic to egg yokes, would it still work if I just used egg whites? Thanks!

    • Hi Adam, sorry I’m late in replying. I’ve had a busy Bank Holiday at markets and not had time to sit at my desk. Leaving the egg yolks out should be fine, the whites should still act as a binder. Do let me know how you got on.

  • The recipe sounds delicious but I do not eat eggs or breadcrumbs, could I use chia as an egg substitute and say chickpea flour instead of the bread crumbs.

    • Hi Jan, I haven’t worked with chia seeds before but in theory it should be a good substitute. I should imagine as chickpea flour works so well in bhajis it would work in the sausages. Let me know how you get on and I can add the ingredients to the recipe as a vegan alternative. Thanks for getting in touch.

  • Hi there, I came across this while searching for vegetarian sausage recipes as we aren’t veggies, but I feel we eat too much meat, cheese etc… and could do with cutting back! Do you think it would work without the celery salt? I’d like to try these, but not keen to buy another ingredient that will probably then just sit unused for anything else in the ‘herb and spice’ drawer 🙂

    • Hi Sarah, the sausages will be fine without celery salt just make sure you add some salt. Sometimes we change the flavours around ourselves by adding different herbs or spices for a change. Thanks for popping by and let me know how you get on.

    • Hi Barbara, yes I do steam them in the cling film, I think most cling film is heat safe and suitable for cooking with these days. Just make sure you check the label on your cling film.

  • Fantastic sausages, I had to tweak the recipe as i have a nut allergy, i replaced the nuts with red kidney beans and chick peas
    It worked perfectly well, what a great recipe

    • That’s great to hear Martin, I appreciate the feedback. I bet the sausages were tasty with the red kidney beans and chickpeas.

  • Hi Sarah. Just returned back from New Zealand after visiting our daiughter and she makes these sausages all the time. Absolutely delicious. Best I have ever tasted. So filling too. She gave me your website addresss. I am going to make my first batch today. Looking forward to eating them.

    • Hi Lorraine, that’s great to hear. It’s lovely to think our family recipe is being shared around the world. Thanks for letting me know.

    • Hi Graham, I haven’t tried fresh mushrooms as I think this will add to much moisture. I also like the concentrated flavour of dried mushroom but if you do try making the sausage with fresh mushroom let me know how you get on.

    • Thanks for popping by Gina, I use food safe cling film which is graded for cooking, it’s best to check on your label. I know some people still don’t like to use food safe cling as they are not confident that it is safe but you could always use foil.

  • I love sausage and just had a really good vegetarian bangers and mash made with black beans, at a British pub here in the States, so I had to try this! I used a one pound bag of dried lentils that we have in the States, and after they cooked, I used an electric egg beater to mash them together for a long couple of minutes until they looked like ground meat–that worked really well. Instead of celery salt, I used a crab seasoning that we have here in Maryland called Old Bay that is a mix of celery salt, red pepper, black pepper and paprika. I put sage in as well–I like spicy sausage! The mixture didn’t quite taste like sweet sausage to me, so I added a spoonful of honey and then maple syrup to give it a hint of sweetness. I used salsa instead of tomato and I was afraid it would be too liquid so I only used one egg. I used a half cup measure that we have in the States to put the mixture on the cling film/Saran Wrap and it gave me eleven to twelve. Long story short, they are steaming now. I’ll see how they turn out!

  • I’m looking forward to trying this recipe.Is there anyway to avoid the steaming part as I don’t have a steamer, microwave perhaps? Thanks

    • Thanks for popping by Graham, you could always put the sausages on a plate covered in foil and place over a pan of boiling water to create your own steamer. I think this would work better than the microwave although I’ve never tried cooking them in the microwave.

  • Do you freeze them in the cling film or remove it beforehand? Think I would like to batch cook some, started using more lentils lately and love mushrooms so these should hit the spot! Also go to slimming world so much better to use than shop bought sausages. Thanks.

    • You’re most welcome Kathy, mushrooms are a firm favourite here too. I do freeze them in the cling film and then remove the cling film when defrosted.

  • I know just what you mean about having a ‘meaty’ vegetarian sausage and I think mushrooms and lentils are a great way to achieve that. These look absolutely fantastic Sarah, and definitely look to stand up really well to the cooking (nothing worse than when they all fall apart!)
    Angela x

    • Thanks for popping by Alisa, I’m not sure where you might have seen my vegetarian sausage recipe so there must be some mistake as I haven’t knowingly posted it as a vegan recipe. I don’t tend to cook vegan food as we eat milk, cheese and eggs. You could try the recipe without egg but the sausages wouldn’t bind together so well, I hear that Xanthan gum works as a binder in foods but I’ve never used it in my own recipes and wouldn’t be sure of the quantity required. Hope this helps and let me know how you get on.

  • I absolutely love the sound of healthy vegetarian sausage as an alternative to the meat one but was never too keen on store bought versions. My boys absolutely adore eating sausages and if allowed would have them every day so if I could serve them your super good for you, unprocessed bangers, that would be a huge win. Will be giving them a go!

  • So cool! I never had any clue how vegetarian sausages were made now am interested in making them. I’m not a vegetarian but I would definitely want to try them. They look and sound delicious!

    • Thanks Sarah, you can’t get vegetarian sausages here in France and my son loves them on a BBQ so I had to give them a go.

  • These look incredible, you wouldn’t even know that they were vegetarian just looking at them!! We have a vegetarian friend and it is always hard to find something to make when we do our BBQ’s that isn’t salad, this is going to make her very happy!!!

    • Thanks Melissa, it’s always difficult to come up with something tasty for a vegetarian BBQ and I was so pleased our son gave my veggie sausages the thumbs up. Hope you enjoy them as much as we do.

    • Thanks Lynne, it took a few tweaks here and there to get the texture right but I was pleased with the finished result.

  • Store bought vegetarian sausages are heavy and make me feel ill. These ingredients sound great and its good to know what you are eating. I’m going with your son’s thumbs up and look forward to making these!

  • This is so cool!! I am so saving this recipe!! I don’t like sausages as you don’t know what’s in them! But vegetarian sausages!! That is great!
    Thanks for bringing it here to FF!!

  • These look great!They sound delicious too.They are something I would try to make a batch of and then freeze.I’m always looking for alternatives to meat sausages.My children love them but I worry about all that processed meat.This recipe looks perfect and they wont realise what they’re eating….cue manic laugh!!

  • I’m a meat lover but these sound good to me. I have have started to use lentils to either replace or bulk out meat quite a lot recently. These flavoured with the mushrooms liquid I’m sure are going to taste good.

    My sons vegetarian Australian girlfriend is coming over soon so I think I shall make them when she is here.

    Thank you for linking up to #CookBlogShare

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