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Vegan and Vegetarian Sausage Making Information

You may not be aware that not only do we offer vegan and vegetarian friendly Veggie Sausage Casings, our Sausage Mixes and Sausage Seasonings are also suitable for vegetarians and vegans. With the popularity of Veganuary 2020 and people looking for more diversity in their foods, we thought we would show just how versatile our products can be.

There are lots of different options available for vegan and vegetarian sausages, all of which include our own mixes, seasonings and ingredients. You can simply and easily substitute the meat for sausages with lots of different things, some of these include;

  • Tofu
  • Mushrooms
  • Cauliflower
  • Chickpeas
  • Eggplant
  • Jackfruit
  • Seitan
  • Lentils
  • Tempeh
  • Quinoa
  • Beans
  • TVP (Textured Vegetable Protein)

Here are the instructions and usage information for our Sausage Mixes and Sausage Seasonings to make your own Vegan and Vegetarian sausages.

Click here to see our Veggie Sausage Casings

Sausage Mixes

Butchers-Sundries Recommended Vegan/Vegetarian Sausage Recipe (Usage rate is 12.5%):

Butchers-Sundries Sausage Mix - 100g
Meat Substitute - 645g
Cold Water/sparkling water (if preferred) - 155g

Total Batch in Grams - 900g
 

Method:

  1. Prepare your meat substitute as required.
  2. Disperse the mix over the meat substitute and mix thoroughly.
  3. Add cold water/sparkling water and combine.
  4. Fill into Butchers-Sundries sausage casings.

For best results:

  • Leave the finished product in the fridge overnight to allow the herbs and spices in the seasoning to infuse with the meat substitute.
  • Use a little vegetable oil on your fingers when working with casings. This will give a nice shiny finish to your sausages.
  • Store the remaining dry mix in an airtight container in a cool dry place and out of direct sunlight.


Click here to see our full range of Sausage Mixes

Click here to see our full range of Gluten Free Sausage Mixes
 

Sausage Seasoning

Butchers-Sundries Recommended Vegan/Vegetarian Sausage Recipe (Usage rate is 2.5%):

Butchers-Sundries Sausage Seasoning - 250g
Meat Substitute - 7100g
Butchers-Sundries Pinhead Rusk - 1000g
Cold Water/sparkling water (if preferred) -1650g

Total Batch in KG - 10Kg

Method:

  1. Prepare your meat substitute as required.
  2. Disperse the mix over the meat substitute and mix thoroughly.
  3. Add Rusk and combine.
  4. Add cold water/sparkling water and combine.
  5. Fill into Butchers-Sundries sausage casings.

For best results:

  • Leave the finished product in the fridge overnight to allow the herbs and spices in the seasoning to infuse with the meat substitute.
  • Use a little vegetable oil on your fingers when working with casings. This will give a nice shiny finish to your sausages.
  • Store the remaining dry mix in an airtight container in a cool dry place and out of direct sunlight.

Click here to see our full range of Sausage Seasonings

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