Homemade Vegetarian Sausages

Chell

crumblepie wrote: »

I tried Asda's meat free 'sausage mix'. In a packet and a bit like sosmix in that you add water. It was edible but I think I'd add extra flavouring to it next time I try it.

I made sausage rolls with half the mix and they were nice!! I can't remember how much I paid but I think it was less than £1.

I made the Lincolnshire mix today, I thought it was tastless. As you said, I think it would be nice in sausage rolls but I wouldn't use it for sausages again.

want2bmortgage3

has anyone brought them very recently? they seem to have changed the recipe. i used to like them, but now they have a wrinkly and tough skin.. cant see any mention of a new recipe on their website.. same with m&s own brand coca coca.. used to be nice now tastes like really cheap coke

lightisfading

Has anybody tried the Asda dry burger mix? We really like it. 80p-ish a packet and it makes 4 good sized burgers - i like it way more than any of the frozen 'beef' burgers available.

Asda frozen lincolnshire veggie sausages are nice too, they taste sorta similar to the Cauldron ones to me, much nicer than the Quorn ones anyway.

natlie

I agree that sosmix is probably the best if you are looking for a meat alternative. If not I make glamorgan style sausages from breacrumbs, cream cheese, leeks and herbs

rockie4

want2bmortgage3 wrote: »

has anyone brought them very recently? they seem to have changed the recipe. i used to like them, but now they have a wrinkly and tough skin.. cant see any mention of a new recipe on their website.. same with m&s own brand coca coca.. used to be nice now tastes like really cheap coke

Cauldron sausage were my favourites but I tried the new ones last week (thinking they'd just changed the packaging ) and I couldn't eat them :mad: They were awful, really tough and gristly :mad:

I need to find a replacement asap

[Deleted User]

I have found this a very interesting thread although I personally don't eat veggie sausages. I am in my mid 50's and a lifelong vegetarian. I'm going to try the recipe thank you Rockie4 as it looks like it will satisfy everyone

. My children love sausages but one only really likes the Linda McCartney and the others and my husband prefer the Quorn so I don't cook them very often! Any vegetarian old enough will remember Savourmix which I did really miss and Brazilia(?) mix from Mapletons.

Ambersuccubus

Anyone else remember a mix from about 15 years ago - "Dietburgers" I think it was, but they were MUCH tastier than that makes them sound!

mrsmitch

We've just tried them too - foul! I've written to Cauldron Foods (via cauldronfoods.co.uk) to let them know how we feel. They bought out some organic sausages a while back, they weren't very nice and didn't last long. The new sausages are made of TVP not tofu. My feeling is unless you tell them they won't know (mind you, I won't be buying any more of the new ones)

Murrell

Hi,

I guess the people who tested them must of given good feedback. Last year I was a cauldron tester for the falafels and got different ones and had to give feedback on taste, texture, look etc. They were just marked A and B etc, so we didn't know the difference. Once was probably the original and the other a new recipe. I never got offered the sausages to test, but I only signed up to test vegan products for them.

Let them know, and perhaps offer to be a tester for them, if they have testers in your area.

Sandra

noblenow

Hi,

We were big fans of Cauldron veggie sausages until the recent change, but we won't be buying them again.

I e-mailed Cauldron to complain and got a letter back today with two £1 vouchers "towards your next Cauldron purchase" (not sausages:().

Anyway, I phoned them to ask the reason for the change in recipe and was informed that Cauldron was part of Premier Foods and the sausages were now made in several places rather than the one factory. I rather got the impression that I was not the only dissatisfied customer.

If you google "foodmanufacture +Supply-Chain/Meat-free-is-still-not-problem-free-for-Premier-Foods" you'll hopefully come up with the page I want you to see but can't post as a link because I'm a new member:mad:

which may explain the change to TVP from tofu. I guess it's a lot easier to "resolve production inefficiencies" when you make your sausages with cheap and cheerful TVP rather than labour-intensive tofu.

But I wonder whether they'll ever connect the problems discussed in this article (which you'll hopefully find if you google "foodmanufacture +Business-News/More-meat-free-blues-for-Premier-Foods" or click the link at the bottom of the page of the first article)

with the change in recipe?

janet