We earn a commission for products purchased through some links in this article.
12 best vegan sausages for your hot dog this summer
From veggie-packed to chorizo alternatives, these are the best meat-free bangers for your BBQ, according to our experts
Tested by Callum Black and Georgia Turnell
If sausages are non-negotiable, but you're following a vegan diet, or just want to reduce your meat intake, you don’t have to go without this barbecue season.
Whether you’re after a banger that replicates the flavour and texture of meat, or one that’s packed with fresh veggie flavours, the Good Housekeeping Institute has found the best meat-free sausages on the market for 2025.
What are the best vegan sausages?
In a hurry? Here are our top picks from our annual BBQ Taste Test, but read on for our detailed reviews.
- 1
- 2
- 3
- 4
- 5
Looking for more barbecue inspiration? Read on for more winners: Best meat-free burgers | Best burgers | Best sausages | Best kebabs | Best ribs | Best BBQ chicken | Best steak | Best hot sauce | Best ice cream
How we test vegan sausages
Our tasting panel fired up the grill to cook an impressive line-up of 22 vegan sausages from the leading supermarkets and pioneering plant-based brands. They were looking for juicy bangers with a good texture, and a casing that emulated a classic meat sausage.
Flavour-wise, they were after well-seasoned examples with umami notes and a barbecue smokiness or fresh vegetable flavours.
Score: 89/100
Our testers thought these rich, “meaty”, Cumberland-style plant-based sausages were a convincing replacement for the real deal. With a coarse filling and slightly crispy skin, they’re juicy with just the right amount of chew.
Score: 83/100
These plant-based bangers have the distinct flavour of Marmite, along with a caramelised sweetness, subtle pepper heat and lightly charred note. Our testers enjoyed the realistic texture and thought they’d be delicious served in a crusty bread roll.
Score: 80/100
Transport yourself to Germany with a vegan version of the classic bratwurst sausage. Smoky with notes of onion and sage, the sausage “meat” is chunky and has a pleasingly chewy skin. Just add a bun, sauerkraut and your favourite mustard.
Score: 80/100
This is a very well-balanced vegan sausage that’s packed with sweet red pepper and onion and seasoned with chilli and smoky paprika.
Testers felt it was a great meat replica that looked and tasted just like chorizo. With a soft filling and chewy casing, it’s ideal for using in Spanish-inspired recipes – perhaps a paella to go with your barbecue?
Score: 79/10
With caramelised onion and hints of honey and sage, these charred sausages have a distinct barbecue note. The chewy texture was also similar to a classic rustic meat sausage.
Score: 78/100
Boasting a clean list of wholesome ingredients, including chickpeas, lentils and butterbeans, our testers loved how this sausage wasn’t trying to replicate meat. It’s full of stuffing-like herbs and spices, with perfect seasoning, a crunchy exterior and soft middle. It won over our panel, with one exclaiming, “Finally, a good tasting veggie sausage!”.
Score: 76/100
Keep a pack of these frozen bangers on standby to ensure you always have a delicious option on hand should the sun appear.
They have a savoury flavour reminiscent of a delicious veggie stock with notes of carrots, garlic and onion, and the skin was also perfectly crispy.
Score: 76/100
This plant–based alternative tastes like chorizo – smoky and sweet with notes of paprika and cayenne. Some testers would have preferred a slightly firmer texture but, overall, they were juicy and succulent. Add to your favourite tapas dishes or a vegan paella.
Score: 73/100
Lidl’s vegan-friendly sausages – made from a blend of chickpeas, broad beans, herbs and spices – have a smoky frankfurter note. Our panel loved the smooth, creamy vegetable texture and crispy skin.
Score: 70/100
Another great meat-free alternative, these have a nice balance of sweet apple, acidic vinegar and fat (which comes from the coconut butter, rapeseed oil and coconut oil).
There was a coarseness to these sausages that reminded our testers of a meat sausage. Pea flavours were also prominent, giving a particularly earthy taste.
Score: 70/100
On the milder side but with a nice saltiness and some Marmite notes elevated by punchy black pepper, the texture of these sausages is spongy and similar to pork meat. A versatile choice for classic bangers and mash or a hot dog.
Score: 70/100
With a rich flavour reminiscent of a tasty stock, these sausages were well seasoned with salt and pepper. Testers felt the texture was a little too soft but found the “casing” pleasing to bite through.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
Callum is our Food and Drink Testing Manager and has been part of the world of professional catering for 10 years, from cheffing to food manufacturing. While working in manufacturing he specialised in bespoke product and menu development for several start-ups and well-known brands such as Wrap It Up! and HOP Vietnamese. He holds the WSET Level 2 in wine, a Level 3 in spirits and has a particular interest in agave spirits.
Georgia has been part of the hospitality industry for the last nine years. Her starting point was the world-renowned Le Cordon Bleu culinary school where she gained a Diplôme de Pâtisserie. She has worked at a number of well-known restaurants and bakeries including The Club at the Ivy and Ottolenghi, Notting Hill where she was the head pastry chef. Most recently, Georgia worked at The Clink Bakery inside HMP Brixton, which aims to reduce reoffending through teaching. She is an expert in all things baked goods and holds a WSET level 2 in wine.
15 best burgers to buy for your next BBQ
14 best steaks to buy for your BBQ, from £4
10 best veggie burgers for BBQ season
13 best meat kebabs to try this summer
