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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.

Homemade Vegetarian Sausages

Homemade Vegetarian Sausages, firm & crisp on the outside & packed full of flavour. Healthy & low in fat - they make the tastiest ever Veggie Hotdogs, Breakfast Sausage or Bangers & Mash. This Vegetarian sausage recipe is dairy free and can be made egg free too.
4.89 from 45 votes
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Course: Breakfast, Healthy, Main
Cuisine: British
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 18
Calories: 245kcal
Author: Sarah James


  • Steamer
  • Cling film for shaping sausages or baking parchment and foil. Use food safe cling film. In the UK this is often labelled microwave safe.


  • 10 g dried mushrooms
  • 350 g dried green 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 tbsp tomato puree
  • 2 tsp vegan Worcester Sauce
  • 2 tsp celery salt
  • Plenty of freshly ground black pepper
  • 2 eggs whisked


  • Rehydrate mushrooms by soaking them in very hot water for 10 to 15 minutes.
  • Use the mushroom soaking liquid and water to cook the dried lentils for 25 minutes until soft. Drain and roughly mash the lentils.
  • Soften onions by gently frying in a pan.
  • Add crushed garlic to the softened onions and cook for a couple of minutes.
  • Finely chop the rehydrated mushrooms.
  • In a large bowl, add the onion mixture, chopped mushrooms and the rest of the ingredients and mix together.
  • Divide into 18 portions and shape into sausages.
  • 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)
  • Steam for 20 minutes and leave to cool.
  • Place in the fridge for a couple of hours. Remove cling film before frying or cooking on the BBQ for 10 minutes.


MAKE IT VEGAN OR EGG FREE  - Soak 2 tablespoons of ground chia seeds in 6 tablespoons of water and leave for 15 minutes.
MAKE IT SOY FREE - Replace Vegan Worcester sauce with 2 teaspoons of yeast flakes.
HOW TO STORE - Keep in the fridge for up to four days.
HOW TO FREEZE - Open freeze in cling or baking parchment before transferring to a large freezer bag. Will keep for up to three months in the freezer.
Calories: 245kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 376mg | Potassium: 332mg | Fiber: 8g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 3mg