Inspired living

Vegetarian Cypriot Sausage Recipe

Try our delicious Greek inspired Vegetarian Cypriot Sausage

Credit: Jacqueline Alwill

If you’ve followed my work for a while you’ll know I love the challenge of a meat for vego swap and this take on the Cypriot sausage which usually incorporates pork is an absolute winner. I’ve focused on the traditional flavours of red onion and parsley and made the meat-for-vegie swap with quinoa, lentils and eggs. Wholesome and delicious.

Makes: 12 sausages



  • ½ cup quinoa, rinsed
  • 400g cooked lentils, rinsed & drained
  • 2 (325g) red onions, peeled & roughly chopped
  • 1 bunch parsley, roughly chopped
  • 2 tbsp psyllium husk
  • 2 eggs
  • 1 tbsp extra-virgin olive or coconut oil
  • Sea salt & black pepper
  1. Cook quinoa with 1 cup water until tender.
  2. Place all ingredients in food processor and blitz until consistent in texture.
  3. Press 2 tbsp mixture between hands to form sausage shape.
  4. Drizzle frying pan with oil to coat, place on medium heat and fry sausages for 8–9 mins, tossing every 3 mins to cook evenly.
  5. Serve with big squeeze of lemon and big salad.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.