My first experience of the Beyond Meat Beyond Sausage was the Hot Italian variation. I was quite a fan of the taste and texture (not the price, see below) but ever since that first box, they’ve been impossibly hard for me to find locally. Clearly, demand is high for this trendy new product.
When my local Whole Foods started to stock the original – I was sure to grab a box. In most respects these are like the Hot Italian, except of course with a more natural pork sausage style flavor; indeed, it’s quite uncanny how similar these are to a budget pork sausage. That’s not a sleight by any means, it’s quite the compliment. I am actually more impressed how this product mimics its meaty counterpart than the Beyond Burger manages.
The Beyond Sausage cooking instructions and nutrition
You can cook these sausage on the grill or in the frying pan – basically how you would treat a meat based sausage. If you cook in the pan beware they will spit and smoke like the real deal. Use a pan lid and care. What’s remarkable is how the sausages smell very much like a budget pork sausage through their initial phase of cooking. That said the last few minutes, the smell changes, and is a little unpleasant.
The Beyond Sausage – what’s in the box
Four sausage come in the package – which once opened – should be consumed within three days.
Beyond Sausage – Original
The Beyond Sausage – what’s a fair price?
As of July 2018 the product is still retailing for $8.99 – at least in the stores I can find it (Whole Foods). At this price point, it really prevents me giving the sausage a higher score. My guess is that as a new product, with ultra-high demand, there’s no competitive reason to charge less right now. Hopefully as they become more mainstream they will inch closer to a $5 price point, which I think would be very reasonable.
Are Beyond Sausages any good?
Very much so. These are great meat free alternative to a generic pork sausage, in taste and texture. The only caveats are they aren’t thoroughly healthy and the price point is still high at this time.
Other Beyond Meat products
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!