Beyond Sausage is the world's first fresh, vegan sausage that looks, sizzles, and satisfies like meat. It has all the juicy, meaty deliciousness of a traditional sausage, but comes with the upsides of a plant-based meal!
With even more protein than a real non-vegan sausage, no cholesterol, 3 grams of healthy fiber and half the fat, these incredibly flavorful sausages are perfect for the grill, stovetop, or slicing up to add to your favorite dishes. Toss one on a bun, load it up with your favorite toppings, and you'll know why Beyond Sausage is taking the vegan world by storm with amazing flavor and texture unlike any other!
Packing: 50 x 100 GMSAdd Review
Water, Pea Protein Isolate*, Expeller-Pressed Canola Oil, Refined Coconut Oil, Rice Protein, Natural Flavors, Mung Bean Protein, Methylcellulose, Potato Starch, Apple Extract, Salt, Potassium Chloride, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Beet Juice Extract (for color), Pomegranate Fruit Powder, Lycopene Color (from Tomato)
*Peas are legumes. People with severe allergies to legumes like peanuts should be cautious when introducing pea protein into their diet because of the possibility of a pea allergy. Beyond Meat products do not contain peanuts or tree nuts.
Using Skillet: Heat a non-stick pan to medium-high to high heat and cook for about six (6) minutes, turning frequently. Fully cook to an internal temperature of 165F.
Using Grill: Pre-heat in a covered grill to 500F. Lightly brush the sausages with oil and grill for about six (6) minutes, turning halfway through. Fully cook to an internal temperature of 165F.
Using Griddle: Set non-stick griddle at max temperature (450-475F) and cook for about seven (7) minutes, turning frequently. Fully cook to an internal temperature of 165F.
Not Recommended to boil, microwave, or cook from frozen.
Perishable - Keep refrigerated and cook thoroughly before serving. Use within three (3) days of opening. If purchased frozen, thaw in the refrigerator before cooking and consume within seven (7) days. Do Not Refreeze.
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