pan: cook turning often in a lightly oiled non stick pan on low-medium heat for 4 minutes. let it stand for 1 minute.

roasting: pre heat oven at 180°c and cook for 6 minutes. let it stand for 1 minute.

waste hack: leftover sausages can be chopped up and used as a meat in stew or casserole.


sausage roll.

serves 2-4.

what you’ll need:

x symplicity sausages
1 x sheet of vegan puff pastry
agave syrup
your choice of plant-based milk


  1. pre heat your oven to 180°.
  2. colour the outside of the sausage in a pan with a little oil for approx 1 minute turning often.
  3. roll out a sheet of puff pastry and slice strips to just under the length of the sausage
  4. roll up sausages and seal the join with a fork.
  5. to glaze add a 1:3 mix of agave to your plant-based milk and use as an ‘egg’ wash.
  6. bake for 25mins at 180oC
  7. let stand for 2-3 minutes then serve.

sausage and lentil casserole.

serves 4 people.

what you’ll need:

4 symplicity sausages
1/2 large onion, chopped
200g large carrot, diced
1 garlic clove, crushed
1 tbsp olive oil
1 tsp chilli flakes
1 tsp ground cumin seeds
1 tsp paprika
1/2 tbsp tomato purée
50g red lentils
300ml good quality vegetable stock
100g chopped tomatoes
75g cooked or canned puy lentils, rinsed and drained
3 tsp white miso
1 tbsp chopped fresh flat leaf parsley


  1. heat the oil in a large flameproof casserole dish (with a lid) over a medium-high heat.
  2. add the sausages and brown all over. transfer to a plate, leaving the oil in the casserole.
  3. add the onion, carrot, garlic and chilli flakes to the casserole dish, cover and cook gently for 10 minutes until softened and lightly golden.
  4. take off the lid and stir in the cumin, paprika and tomato purée, then cook for 1 minute.
  5. stir in the red lentils, stock, chopped tomatoes and bring to a simmer, stirring to stop the lentils sticking to the base of the casserole dish.
  6. cover and simmer for 40 minutes until the lentils are cooked and the sauce is thick. if the sauce looks watery, cook for a further 10 minutes with the lid off to thicken it.
  7. stir in the puy lentils and most of the parsley and season to taste with miso, salt and pepper. scatter over the remaining parsley.
  8. warm the sausages again and serve on top of the lentil casserole.

‘lamb’ mince cooking instructions

pan: cook in a saucepan on a medium heat stirring often until heated through.

waste hack: leftover mince can be topped on pizza or on a salad.