Our veggie sausages like you’ve never seen them before September 27, 2017 10:51

We’ve got some yummy recipe inspiration for you – our classic veggie sausages with a twist! Cut them ­­into pieces and stir through rice, crumble cooked sausages over tacos or complete a brilliant veggie breakfast.

Do you have any more creative recipes using Linda McCartney Sausages? Let us know all about them on Facebook, Twitter and Instagram.


Veggie sausage Buddha bowl

Pack your Buddha bowl with all kinds of vegetarian treats. Change the ingredients with what's in season or your favourite veg.


4 Linda McCartney's Sausages
1 bunch spring onions
4 tablespoons tahini
1 lemon, juice only
1 clove of garlic
½ butternut squash
1 yellow pepper
1 red onion
Leftover rice (or make some fresh)
1 avocado
1 punnet mustard cress


Trim the spring onions and thinly slice the white part into rounds, set aside. Cut the green part into long, thin strips, cutting along the length. Fill a medium bowl with ice water and add the green strips. Leave this for 10-15 minutes to curl.

To make the dressing, whisk together the tahini, lemon juice, garlic and salt, adding enough water to mix into a smooth dressing. Set aside.

Place your baking tray in the oven and preheat to 200°C.

Peel the squash, cut in half and scoop out the seeds with a spoon. Cut the flesh into 3-4cm chunks. Toss the squash chunks with a little oil and arrange on the hot baking sheet (careful!). Bake for about 15 minutes, until mostly cooked through.

While the squash is cooking, prepare the other ingredients for roasting. Deseed the pepper and cut into chunks. Peel and trim the onion and cut into pieces.

Remove the hot baking tray from the oven and add the pepper, red onion and veggie sausages. Bake for a further 15 minutes, until everything is cooked and lightly browned.

While the last of the veggies are roasting, heat up your leftover rice. Peel and slice the avocado. Take the food out of the oven, cut the sausages into pieces and start to build your bowl.

Add the leftover rice to make a base, then arrange the squash, red onion, avocado, pepper and sausages around the edge. Add the spring onion curls to the middle and garnish with the mustard cress and the rest of the spring onions.

Drizzle over the dressing and eat!


Veggie sausage tacos

Get colourful with our veggie sausage tacos, with homemade guacamole and all kinds of tasty toppings.


4 Linda McCartney's Sausages
1 ripe avocado
2 cloves garlic
1 lime, juice only
1 tomato
Few leaves of lettuce
1 red onion
1 head of corn
100g cheddar (leave out for vegan or swap with vegan cheese)
4 tacos/wraps
Handful of fresh mint leaves, to garnish
Dollops of sour cream (swap with hummus for vegan)



Cut the avocado in half, carefully slice the flesh into chunks inside the skin and scoop into a bowl with a spoon. Add 1 clove of crushed garlic, juice of ½ lime and a good pinch of salt and mix to combine. Press cling film onto the top of the guacamole to stop it going brown and set aside until you're ready to eat.


Cut the tomatoes into small cubes and add to a bowl. Add the rest of the lime juice, 1 clove of crushed garlic and a good pinch of salt and mix everything together. Set aside.


Place your baking tray in the oven and preheat to 200°C.

Take the hot tray out of the oven and add your veggie sausages. Bake for 15 minutes, until cooked through and lightly browned. While the sausages are cooking, prepare the rest of the toppings.

Cut the lettuce into strips, peel and thinly slice the red onion. Cut the corn off the cob and grate the cheese. Warm your tacos and get your sour cream and mint ready.

Build your tacos at the table, so everyone can add what they like!


Veggie sausage full English

Weekends were made for this hearty breakfast. Add or take things away depending on your taste, diet or budget.


4 Linda McCartney's Sausages
200g baby potatoes
2 flat mushrooms
½ pock halloumi cheese
(swap 100g tofu for vegan)
Big handful of cherry tomatoes
2 eggs (or have extra sausages for vegan!)
½ tin baked beans
2 slices of toast
Butter, to garnish


Place your baking tray in the oven and preheat to 200°C.

Cut any larger potatoes in half, toss them with a little oil and arrange on the hot tray (careful!). Add the flat mushrooms. Roast for 20 minutes, until the potatoes and mushrooms are mostly cooked.

While the veggies are roasting, cut the halloumi into chunks and get your veggie sausages out of the freezer.

Take the hot tray out of the oven and add the cherry tomatoes, halloumi pieces and sausages. Cook everything for a further 15 minutes.

While the rest of the breakfast is cooking, fry your eggs, heat up your baked beans and make your toast. Tuck in!