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Our range is all about imaginative and inspiring foods made from great ingredients. With Cauldron, there are meals and snacks for every occasion. Let us know what you think of our foods – to see our full range click on Cauldron Range above!
At Cauldron, we know that simple can be beautiful. We reckon our classic veggie sausages are the pick of the bunch - the best you’ll ever taste.
Succulent onion and a fine blend of herbs flavour our Lincolnshire sausages. Tuck into our tasty version of a British classic packed with flavour.
Weight: 250g
Supplied: Chilled
GM Free
Packshots:
Click on image to enlarge
These were inspired by a Sicilian delicacy, arancini, which are small balls of risotto, fried in breadcrumbs.
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I would like to know what hydrolysed vegetable protein is? What processes it goes through, and the nutritional qualities? Then I can enjoy these sausages fully as they are good! Thank you,
Lisa
THE best veggie sausages around! I was extremely impressed with them as were my carnivorous family! Brilliant!
I’m sure that I would have found these sausages tasty but … any true flavour was completely hidden by the overpowering saltiness of them! Why do you need to put so much salt in?
These were astounding, lovely products that I looked forward to every Sunday. About 5 years ago, they were astounding - greasy and hearty, as a good banger should be, huge, rude herbs exploding out of a robust, savoury tang.
The last two years, the texture remained good, but the herbal flourishes withered and died, replaced by the overwhelming saltiness the previous poster mentioned.
Yesterday as I started frying up one of these lovelies up I thought that something wasn’t right - the texture & appearance reminded me of a Qompeting Product, dry, beige, and anemic. Then I bit into it. Then I checked the packaging. Salt was listed. Sawdust was not.
A surprise, because my treasured Cauldron bangers, which sustained me through taxing years at uni, now cost 50p more and taste like marmite and damp cardboard. What did you DO to them? Why?
I am very fussy about food due to having a food phobia , but i loved these sausages i have been living on pizza bread and potato for the last year and i was so releaved to have finally found something i can actually eat and i enjoy it replaces all the protein i have lost . Although i have to say there a bit dry i have to have baked beans with them.
Has anyone else noticed the massive hike in salt content in these sausages since they changed the packaging (from 0.4g to 1g per sausage!!)? They’re absolutely inedible now which is a shame as they were great before
Eric: I would disagree, I think the Cauldron Licolnsihre sausages are spot on. I guess we all have different palates in terms of salt tolerance. However I do find one of the main competitors’ sausages (we’ve all heard of her) to be too salty!
Well, they *were* spot-on, and have recently suffered a major decline in quality that seems to have come in two phases. The first echoes the common complaint that they’ve become too salty (I think that Cauldron have also drastically reduced the amount of herbs & spices as well).
But more recently, a pack I recently bought in Asda (@ £1.95) which seemed to be a completely different texture as well, much closer to Quorn’s consistency, and even more flavourless.
I’ve bought Cauldron products for many years and support companies making the world a better place (we’ll put the packaging issue to one side for a moment). But the only way that they can continue to do that is to maintain quality in core offerings. What I’d like to know is a) what has changed and b)why it’s changed.
And obviously I’d like to see the product improve.
Concur Eric’s comments!
I find Cauldron products and their sausages in particular incredibly salty and each time I see them on the shelves it reminds me of their saltiness and I opt not to buy them - which is a shame.
Saw the roadshow at the New Forest show yesterday - the guy advised they were reviewing their products and watch ‘this space’ over the next 6 months. I do hope they can do something about the salt and anything else that could be tweaked such as packaging, seasonings, make sure it’s as healthy as possible!
I will return to the Cauldron brand if these enhancements take place - you can do it guys!!
Interesting to hear all your comments about salt. Before I read these I had just emailed Cauldron to complain and find out if they’re going to reduce it. Apart from that I liked them including the texture, although I ate them baked in a toad in the hole with onion & other flavourings, so haven’t tried them on their own.
There’s also too much saturated fat at 4.4gm per 100 gm. NHS guidelines say that 5gm per 100gm is High. A lot of people choose a veggie diet for health reasons but these sausages fly right in the face of that.
With so many people posting about too much salt, don’t Cauldron read these comments ?
hello, love the fallafels but shame to see hydrogenated vegetable fats in the others and yeast extract too which is often MSG in disguise. I dont buy them. Sure they used to be purer.
And the plastic trays have the recycle symbol with a number 5 in the middle. My local council will only recycle 1 to 3. Any chance of changing the plastic type. Cheers
I’ve been bunging these in a wrap with hummous, gem lettuce, slices of tomato and sweet chili sauce.
Awesome.
I used to love these sausages and have recommended them to lots of people, how embarrassing now the recipe has changed! They are a different texture and flavour, I cooked two, ate one and threw the rest of the pack away. Won’t be buying them again, flavourless and dry.