Heck’s Green Sausages by M. Kuehn

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As a devoted carnivore I can’t really think of sausages and mash or toad in the hole being made with anything other than a really good pork sausage.

Or at least I didn’t until I tried the above for the vegetarian breakfast at the café.

The texture is bang on for a banger, as it were. Dense and meaty, (ironically) and the combination of flavours is absolutely first class.

They are made from quinoa, spinach and courgette and I have tasted nothing to rival them to date.

Give them a go on your twice weekly meat free days. These are seriously GOOD.




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