Puy Lentil and Mushroom Sausages

By Jacqueline Meldrum •

British Sausage Week runs from the 4 – 10 November 2013. It was set up to promote British pork, but Jac isn't letting that deter her. She's flying the flag for all those veggies and vegans out there. They love a good sausage too!

I make a lot of homemade burgers, but I have only recently started making my own sausages. They are very easy to make and such a pleasure to eat. It’s great knowing they are made from the freshest ingredients and are healthy too.
I’ve always been so disappointed by shop bought veggie sausages, they’re just so bland and reading the ingredient list can be a traumatic experience, with all those artificial e-numbers and preservatives.
Homemade sausages are quick to make too, you can usually have them made and on the table in under half an hour.

I started with Carrot and Black Bean Sausages, which I served up for a late Sunday breakfast with homemade tattie scones, a poached egg, toast and beans. My mouth is watering at the thought of that breakfast!
My second expedition into the land of sausages saw me making these Puy Lentil and Mushroom Sausages. Puy lentils, garlicky mushrooms, a crunch from peanuts, a touch of spice and a hint of sundried tomatoes. Sausage heaven!

These sausages are suitable for vegetarians and vegans, but they do include nuts, so they aren’t suitable for anyone with a nut allergy. I used Merchant Gourmet (ready to eat) Puy Lentils with Sundried Tomatoes, but you could just use plain cooked puy lentils and add a couple of chopped sundried tomatoes and that would work just as well.

Happy British Vegetarian Sausage Week!

Puy Lentil and Mushroom Sausages

Makes 6 sausages
1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
2 large flat cap mushrooms sliced
freshly ground black pepper
250g cooked puy lentils
2 sundried tomatoes, finely chopped
135g porridge oats
170g roasted and salted peanuts, roughly chopped
1 tsp cayenne pepper
1 tsp ground cumin
Saute the onion and garlic in the olive oil until soft, then add the mushrooms and cook until they are tender and juicy. Season with black pepper. Whizz in a food processor or with a blender stick into a fine chop or paste.

In a large bowl combine all of the ingredients, mix well with a wooden spoon, then take scoops of the mixture and shape into sausages. You should get 6 good sized sausages out of this mixture.
Pop the sausages in the fridge for at least 30 minutes to chill. This will help them to hold their shape while cooking.
Cook in a frying pan with a little oil until browned and crunchy on the outside and cooked all the way through. You can also cook these in the oven for about 20 minutes, if you prefer.
Serve with mash and gravy, as part of a cooked breakfast or on a roll.

Inspired?  For more vegan recipes visit Great British Chefs collection.


Hello!! I am giving this recipe a try (sausages currently 'resting' in the fridge) I had to adapt the recipe slightly as I have no mushrooms in the flat! so I used aubergines instead of mushrooms, and peanut butter instead of roasted dried peanuts, also added olives instead of sundried tomatoes and added some herbs and vegan pesto, and some sunflower seeds, so I will let you know how it goes! xx
10 April 2014
Thanks Camilla :)
6 November 2013
Ooh Jacqueline I love the look of these healthy vegetarian sausages - anything with lentils is a winner in my book:-)
6 November 2013

Jacqueline Meldrum

Jacqueline Meldrum is a food writer and recipe developer from bonnie Scotland. As well as creating easy veggie and vegan recipes for readers of her award winning blog Tinned Tomatoes, she also writes for BabyCentre UK and Readers Digest as well as developing recipes for top UK brands.

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