Plant-Based Alternatives

Our Vegan Sausage (SOS) Mix is a high-protein, plant-based alternative for creating your own delicious vegan sausages, perfect for home cooks and artisan bakers. Made from fortified rusk, dried soya protein, rice flour, soya flour, and natural flavourings, this mix delivers the texture, flavour, and binding you need without any animal products.

Vegan & plant-based, high in protein, made with wholesome, fortified ingredients, no artificial colours or flavours (beetroot provides natural colour), perfect for homemade sausages, hot dogs, or specialty recipes

Bring the taste and texture of traditional SOS to your kitchen, with the confidence of a 100% vegan-friendly product.

How to Cook / Prepare

1.       Prepare the Mix: Place your desired amount of SOS mix in a mixing bowl. For 500 g mix, add roughly 250–300 ml of water (adjust slightly for desired consistency).

2. Mix Thoroughly: Stir or knead until the mixture forms a firm, pliable dough. Let it rest for 5–10 minutes to allow the ingredients to hydrate fully.
3. Shape Your Sausages: Divide the mixture into portions and roll into sausage shapes. For an even cook, try to keep all sausages roughly the same size.
4. Cook:
   - Pan-fry: Lightly oil a frying pan over medium heat. Cook sausages for 5–7 minutes per side, until golden brown.
   - Bake: Preheat oven to 180°C / 350°F. Place sausages on a lined baking tray and bake for 20–25 minutes, turning halfway.
   - Grill / BBQ: Brush lightly with oil and grill for 5–7 minutes per side until crisp.
5. Serve & Enjoy: Perfect for sandwiches, hot dogs, breakfast plates, or with your favourite sauces.

Tip: For extra flavour, mix in herbs, spices, or chopped vegetables before shaping. Can also be frozen uncooked for later use.

Also known as “Wheat gluten” or “Wheat protein”, it is made by hydrating wheat flour to activate gluten and then processing it to remove everything but the gluten. Vital wheat gluten is the main ingredient in seitan (SAY-tan), which is often used as a meat substitute on a plant based diet.  When the gluten dough is steamed, baked, boiled or otherwise cooked, it becomes chewy with a very meat-like texture. 

Vital wheat gluten is high in selenium and iron, high in protein and low in carbohydrates and fats. However, it is unsuitable if you have a gluten sensitivity or are coeliac.