I spied these on a random roam of my local Whole Foods. I’d never come across the brand before. Four links come to one vacuum packed collection, inside the sausages are kept in a little briny fluid; there’s no way to reseal once opened so you’ll probably want to transfer them to a fridge suitable container, and eat within a few days.
Cooking: The packaging is fairly liberal suggesting you can cook this any which way you like provided you reach the 160F mark – the sausage is pre-cooked. I tried both pan frying and air frying, the latter worked really well.
Taste and texture: The product is clearly upfront on being a ‘veggie’ sausage and not some nano-tech mad science attempt to replicate the real deal. The flavors of the veg and fruit – especially the sweet apple – shine through. It’s quite a pleasant taste with just a little bitter aftertaste. There’s none of that ‘uggghhhh I’m eating wheat gluten bleh’ taste so many mediocre vegan products end up as.
The texture is firm with plenty of bite, have no fear of this one breaking apart with some vigorous cooking and heat. The sausage developed a nice crisp skin too, no slippy rubberiness here.
Overall: A very solid vegetarian sausage that makes no bones about the fact its all about the healthy ingredients. There’s actually a decent amount of fat here (see packing below) which surely helps the taste profile.
Here’s the pics:
Big Mountain Super-Food Brekkie Links ingredients and nutrition
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Overall
Are Big Mountain Super-Food Brekkie Links any good
Yes, provided you’re not looking for a facsimile of the real deal, ala something like Beyond Sausage. These are a very solid veggie-forward link that would work well in a number of dishes where you’re looking for a meat free sausage option.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!
The veggie links look good, but my tastebuds aren’t what they use to be, but all i could taste is a bitterness. But I’m sure they would taste excellent cooked in a tomato sauce or something similar.