Plant based and vegetarian culinary experts, Cauldron Foods, is excited to announce the return of its best-loved succulent veggie sausages to shelves. Its veggie sausages have been a fan’s favourite for years, and due to popular demand, the brand is bringing them back permanently into the range.

These delicious bangers are made with the finest ingredients and are crafted with care to ensure that every bite is bursting with flavour.

The mouth-watering sausages come in two scrumptiously classic, familiar flavours: Lincolnshire and Cumberland. They are perfect for any occasion, from an alfresco barbecue in the summer months, or a quick and easy weeknight meal, to the centre piece of a Sunday dinner served with mash and gravy or even as part of a classic toad in the hole.

The Cumberland sausages provide a depth of succulent flavour certain to tantalise the tastebuds with every bite. These peppery sausages are a delicious way to warm up the palette this spring with a recipe consumers know and love. Equally, the luscious Lincolnshire sausages have a wonderful herby flavour featuring sage and parsley – an adaptable and diverse composition that is perfect for a wide variety of delicious recipes and meals.

What’s more, the cooking time of these tasty sausages can be almost halved by air frying them. With a whopping 13 minutes saved from your cooking time, (from 20 to seven speedy minutes). In addition, with energy prices at a high, not only can these delicious treats help the planet, but they can also help the bank balance.

Andrea Harburn, Marketing Manager at Cauldron Foods, said: "We know that our veggie sausages have always been a firm favourite for committed vegetarians and those looking to reduce their meat-consumption without compromising on taste and texture. When we discontinued them in Jan 2023, we had an overwhelming response to bring them back. So, we’ve listened and taken action.”

“It’s the same original recipe, produced in the same process, to deliver the same taste and texture that’s well-loved. They are better for you, being high in protein and low in saturated fats. And the products are better for the environment as they are certified as Carbon Neutral and the packaging is 100% recyclable.”

RRP £2.75*. Both flavours are available at the below stockists:

- Tesco stores from 3rd April.

- Waitrose stores from 19th April.

- Sainsburys stores from 3rd May.

Lincolnshire flavour available at the below stockist:

- Morrisons stores from 10th April.

*Pricing at sole discretion of retailer

Hot Sausage Pittas with Roasted Vegetables & Garlic Dressing

Prep time – 25 minutes

Cook time – 25 minutes

Serves – 4

Ingredients

For the Filling:

1 pack of Cauldron Cumberland Sausages, each chopped into 4 pieces

1 red pepper, de-seeded and chopped

1 courgette, halved and chopped

1 red onion, halved and chopped

1 tbsp Cajun seasoning

1 tsp smoked paprika

¼ tsp salt

¼ tsp ground black pepper

1 tbsp olive oil

For the garlic dressing:

100g Greek yoghurt

1 tbsp lemon juice

1 clove of garlic, grated

1 tbsp chives, finely chopped

Salt and pepper to taste

To serve:

Pitta breads

20g rocket

Method

1. Preheat your oven to 180°C / 160°C Fan / Gas 4.

2. Place the sausages, vegetables, Cajun seasoning, smoked paprika, salt, pepper and oil into a baking dish and mix well. Transfer to the centre of your oven and bake for 25 minutes.

3. To make the garlic dressing, mix all ingredients together and set aside.

4. To serve, heat the pittas through in a toaster and cut in half. Fill each half with rocket, the sausage and roasted vegetable mixture and finish with a drizzle of the garlic dressing.

Boston Beans and Sausage Casserole

Prep time – 10 minutes

Cook time – 1 hour, 10 minutes

Serves – 6

Ingredients

1 pack Cauldron Lincolnshire Veggie Sausages, left whole

2 tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

4 tsp chipotle paste

1/2 tsp smoked paprika

1/2 tsp each salt and pepper

2 cans (each 400g) cannellini beans, drained and rinsed

750 ml passata

50 g brown sugar

3 tbsp black treacle

1 tbsp Dijon mustard

1 tbsp cider vinegar

1 loaf crusty bread, for serving

Method

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the oil in a large ovenproof dish set over a low heat on the hob. Cook the onion, garlic, chipotle paste, smoked paprika, salt and pepper for 5 to 10 minutes or until softened.

2. Stir in the beans, passata, brown sugar, 60 ml water, treacle, mustard and vinegar. Bring to the boil, cover and transfer to the oven for 40 minutes or until bubbling and beginning to thicken.

3. Stir in the sausages and cook for 15 to 20 minutes, or until the sausages are cooked through.

4. Serve with fresh crusty bread.

Love Food, Eat Better. Visit www.cauldronfoods.co.uk or follow @CauldronFoods on Twitter, Instagram, and Facebook for recipe inspiration and more.

Notes to Editors:

For more information, please contact cauldron@lucre.co.uk

About Cauldron Foods:

Cauldron Foods™ has been creating delicious, award-winning plant-based food over 40 years. Headquartered in Stokesley, North Yorkshire, the company offers a wide range of vegan and vegetarian great-tasting products that deliver - above all else - flavour, flexibility, and satisfaction. Cauldron’s best-selling range, which is now completely carbon neutral, includes tasty Tofu, flavoursome Falafels and vegetarian lip-smacking Sausages.

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