Flavoured with black pepper and rosemary, these tasty vegetarian sausages are inspired by a traditional British recipe and work well in spicier dishes.
Vegetarian Cumberland Sausages
Serving suggestions
These sausages hold their own in strong sauces. Perfect in rich casseroles, stews and tomato pasta.
- Certified vegetarian
- Non-GM ingredients
- Recyclable sleeve
- Made on a nut-free site
How To Cook
For best results cook on the hob. Preheat 1 tbsp of oil. Fry over a medium heat for 10 minutes, turning frequently. If cooking from frozen, cook for 15 minutes. Alternatively, oven bake for 20 minutes. Preheat oven to 200°C/Fan 180°C/Gas 6. Brush with a little oil. Place on a baking tray. Cook on the middle shelf.
Storage Advice
Keep refrigerated and eat by the date shown on the front of pack. Can be frozen on day of purchase for 1 month. Once opened must be eaten within 24 hours. Do not refreeze once thawed.
These sausages hold their own in strong sauces. Perfect in rich casseroles, stews and tomato pasta.
- Certified vegetarian
- Non-GM ingredients
- Recyclable sleeve
- Made on a nut-free site
How To Cook
For best results cook on the hob. Preheat 1 tbsp of oil. Fry over a medium heat for 10 minutes, turning frequently. If cooking from frozen, cook for 15 minutes. Alternatively, oven bake for 20 minutes. Preheat oven to 200°C/Fan 180°C/Gas 6. Brush with a little oil. Place on a baking tray. Cook on the middle shelf.
Storage Advice
Keep refrigerated and eat by the date shown on the front of pack. Can be frozen on day of purchase for 1 month. Once opened must be eaten within 24 hours. Do not refreeze once thawed.
Ingredients
- Rehydrated Textured Vegetable Protein (45%) (Water, Soya Protein, Potato Starch, Wheat Gluten, Stabiliser: Dicalcium Phosphate)
- Onion
- Rapeseed Oil
- Cumberland Seasoning (5%) (Yeast Extract, Salt, Black Pepper, Sugar, Rosemary, Barley Malt Extract, Bay, Carrot, Leek, Rapeseed Oil)
- Dried Free Range Egg White
- Soya Protein
- Stabiliser: Methylcellulose
ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold.
Nutritional information
| TYPICAL VALUES AS SOLD | PER 100G | PER 2 SAUSAGES |
|---|---|---|
| ENERGY | 683kJ/163kcal | 628kJ/150kcal |
| FAT | 8.6g | 7.9g |
| - OF WHICH SATURATES | 0.8g | 0.7g |
| CARBOHYDRATE | 6.5g | 6.0g |
| – OF WHICH SUGARS | 1.0g | 0.9g |
| FIBRE | 2.0g | 1.8g |
| PROTEIN | 14.0g | 12.9g |
| SALT | 1.3g | 1.2g |
Get inspired
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Cook 50 minsServes 3Roasted Cauldron Sausages and Mediterranean Vegetables with Garlic Toast
Smarten up your sausages with this healthy midweek meal containing Cauldron Cumberland or Lincolnshire Sausages.
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Cook 45 minsServes 4Forfar Bridies with Cumberland Sausage
Similar to a Cornish Pasty, this recipe originates from Forfar, in Scotland. It uses Cauldron Cumberland Sausages.
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Cook 1 hr 5 minsServes 4Patatas bravas with salchicha
This dish takes its inspiration from a classic Spanish dish and combines smoky paprika with sherry glazed sausages.
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