Plant Based Sausages

Symplicity Foods' Plant-Based Sausages bring the same chef-led, fermentation-first philosophy as the rest of the range to the most quintessentially British of formats. Made from slowly lacto-fermented mushrooms, onions, and beetroot as the base, the sausages are seasoned with sage, nutmeg, and black pepper for a pre-seasoned herby and savoury flavour that is immediately recognisable as a proper sausage. The blend of bulgur wheat, miso, flaxseed, and tamari adds depth and holds the links together in a plant-derived casing that browns beautifully in the pan.

Symplicity was founded in 2019 by Neil Rankin, who applied the same precision and respect for ingredients he'd developed as a professional chef and trained butcher to the challenge of creating genuinely flavourful plant-based food. The sausages were among the original products that established the brand's reputation in professional kitchens and have since made their retail debut at Waitrose, where the brand launched three products in January 2026 following continued strong sales growth. The near-zero-waste production ethos sees fermentation liquid repurposed as a vegetable stock, reflecting a commitment to doing things properly at every step.

A pack of six sausages, each cooking in around nine minutes in a hot pan with a small amount of oil, delivering an evenly browned skin and a satisfying, meaty interior. They carry five plant points per serving, are high in protein, lower in saturated fat than conventional alternatives, and contain no ultra-processed ingredients or artificial additives. Served in a bread roll, alongside roasted vegetables, or as part of a plant-based breakfast plate, these are the sausages that prove you don't need meat to do the job properly.