Beyond Sausage

I'm not a vegan or vegetarian, just someone who could no longer eat meat of any kind after watching a video back in 2016 on how living beings, no more or less important and sentient than humans, were being treated while alive, horrified me and to this day still breaks my heart - switched to Almond Milk that day as well (still eating fish and eggs & I struggle with both, but I simply can't do tofu/soy unless it's already prepared and doesn't look or taste like it so I need to eat something) Since then, I've been literally lost with not knowing what or how to cook all of my favorite foods, living on microwave food which is so bad for you. And to make matters worse, I recently needed to go Gluten-Free for medical purposes. I've already tried the Italian style meatballs, and they were good, I bought them again, but now after making the sausages I have a better idea on how to make them better and as good as these sausages (maybe hehe). BUT THESE SAUSAGES!!! OMG, you literally cannot tell they aren't meat in taste/flavor or texture! I haven't enjoyed sausage and peppers since early in 2016, likely 2015 or earlier. I'm eating it as I type this, because I was so shocked at how there's no way to tell they aren't meat sausages (aside from not having that body part gross "lining" they stuff the meat into thank God. These are FABULOUS! I'm enjoying my first "like I grew up on" meal for the first time in 7 years. For me, the best way to cook them, or how I did, which I didn't do with the meatballs, is put a little virgin olive oil in a small sauté pan, waited for it to warm up (I had the sausages frozen up until the day I was making them, they defrosted on the counter in less than 30 minutes, fabulous... ANYWAY, once the oil was nicely heated, I placed them into the pan and I literally cooked them until a second before they were too burnt to eat (on the outside). They weren't burnt, but close to burnt (outside). Then I cut them up into smaller pieces and placed them in a larger sauté pan that already had somewhat heated up crushed tomatoes (canned/organic and were fire roasted, so talk about flavor?)... needed NO additional seasoning whatsoever other than a little oregano that I threw in for a bit of sweetness, plus oregano is very healthy for many reasons, with also already somewhat heated 3 colors of peppers and a yellow onion in it. I let it all simmer for 3+ hours on very low heat, but it would/could have been eaten within 30 minutes, I'm just big on slow simmering for flavor and texture. Then I put it all in the fridge to eat the next day (leftovers always taste better to me and I'm finding with the plant-based meat it 100% tastes better the next day, but not before testing out the sausage, and it was to die for! Day 2 and I'm now eating a full plate of them and the vegies and OMG SOOOOOOOOOO GOOD! I'm a SUPER PICKY eater, always have been, and since going meat free and now needing gluten-free I'm even more picky. Anyone who doesn't think these are amazing ... my suggestion is try them again and fry/sauté the heck out of them, make them crispy on all sides before eating them (and possibly let them sit in the fridge fully cooked overnight then reheat). My one and only complaint, which so far as I've seen since February and needing to go gluten-free, is that these are too pricey, as are all of the gluten-free products, so between regular food's outrageous inflation and now these prices even higher, and living alone (one income)... it's hard! However, that being said, there's 100% no doubt in my mind that I will NEVER find a better plant-based, gluten-free meat type product. Beyond meat deserves a prize of excellence. These sausages are UGH-MAZE-ING!!!! No kidding, it's the first "like I grew up on" meal I've had in 7+ years. DELICIOUS! Zero difference in taste or texture (I bought the Italian style). I cannot tell these aren't spicey meat Italian sausages at all. HIGHLY RECOMMEND!!!!

This stuff is good. Not just a gluten tube with chunks of stuff like the competitors but real fats and protein mixed to mimic a pork sausage. Pretty impressive. My wife mixed this and the ground meat to make a vegan pastry black pudding wreath that was amazing. My parents gobbled it down amazed it wasn’t meat.

Consistently delicious on their own with a salad or in bun. Good flavor, nice meaty texture. Easy to cook. The skin can get a bit sticky on your teeth.

I made a plant-based version of Zuppa Toscana using Beyond Sausage, and I was genuinely impressed by the flavor. The taste was rich and savory, capturing the essence of the traditional dish surprisingly well. While the sausage texture was slightly gummy, it didn’t detract much from the overall experience. The soup turned out delicious—comforting, hearty, and absolutely satisfying. It’s a solid substitute for the original and a great option for anyone looking to enjoy this classic in a more plant-friendly way.

definitely our favorite brand and flavor for plant based sausage. the heat level and spice are great.

Pretty decent t

My niece enjoyed thos product

The spices in these sausages are perfect. Tastes pretty close to real meat. Texture is like real meat. They are great cooked in an air fryer. I also pan fried them and put them in crockpot cannelini bean soup. They held together well. The flavor was good. Usually with plant-based meat, there is a gross soy or something fake taste if you leave them in the crockpot very long. Also good with sauerkraut. They omit a lot of oil, which may be a downside or upside, depending if you want to cook anything else in it. In the case of the soup, it gave it more flavor. Very expensive though.