We already reviewed the regular Impossible sausage here – for the most part that review stands. The Spicy version of Impossible’s plant-based ground meat cooks exactly the same, has the same final texture, and handles the same.
What is different is the addition of a little spicy kick. I think this makes a huge difference and makes the Spicy version the best version of the two; to be clear its a relatively mild level of heat, but it does help to round the flavor profile out.
Lastly, I think the product is also less visually problematic. Check out the pictures below of the Impossible Spicy sausage then go compare to the original in the review above. The Original is grey and off-putting, the Spicy versions redder hue looks more pork like.
Impossible Spicy Sausage nutrition and cooking
Is Impossible Spicy Sausage any good?
Yes! Of the two new Impossible Sausage released in 2021 – this is the better. The added spice makes for a visually more appealing product when raw, not least a more rounded flavor when cooked.
Other Impossible Food reviews and dishes
- Impossible Meatballs – another huge success
- Impossible Chicken Nuggets – a must buy
- Impossible Spicy Sausage – the best of the two new releases
- Impossible Sausage is here – what you need to know
- What’s new in grocery stores for August 2021
- Vietnamese-style vegan meatball salad
- Meat free gyro
- Impossible Foods burger product continues to roll out nationwide
- Lightlife calls out Impossible and Beyond
- Impossible Burger to land on Walmart shelves
- Impossible Foods launches At Your Door delivery
- Impossible Burger review – 2021 update
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!