Spicy Sausage Log by Impossible Foods
14.8ozIt has the savory taste of fresh sausage, with a zesty kick of chili and cayenne to spice up your breakfast, lunch, and dinner recipes.
$8.59
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Impossible Sausage, Spicy is made for all your ground sausage cravings. It has the savory taste of fresh sausage, with a zesty kick of chili and cayenne to spice up your breakfast, lunch, and dinner recipes. Make it into a patty, sauté it in a scramble, or crumble it in a pasta. Because it’s made from plants, Impossible Sausage has:
7 g protein per 2oz raw serving
0 mg of cholesterol (4g of sat fat per serving)
47% less total fat when cooked compared to the leading pork ground sausage*
43% less saturated fat when cooked compared to the leading pork ground sausage*
No animal antibiotics or hormones
Water, Soy Protein Concentrate, Sunflower Oil, Coconut Oil, 2% Or Less Of: Methylcellulose, Salt, Yeast Extract, Natural Flavors, Cultured Dextrose, Food Starch Modified, Onion Powder, Garlic Powder, Citric Acid, Spices, Chili Flakes, Cayenne, Soy Leghemoglobin, Mixed Tocopherols (Antioxidant), Soy Protein Isolate
Vitamins and Minerals: Zinc Gluconate, Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12
Contains: Soy
For best results, cook from thawed. Product is fully cooked when interior reaches 160°F.
To make crumbles: Preheat skillet to medium heat, then cook for about 2-3 minutes, breaking into pieces with a spatula. To make patties: Form into ½ inch thick patties. Preheat skillet to medium heat, then cook for 2-3 minutes per side to desired level of doneness.
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anthony.datri (verified owner) –
Impossible and Beyond products to me go too far toward realism. The uncooked contents are pink and goopy. I usually use Gimme Lean for meaty balls when I make Italian wedding soup, tried these this time. Cooked them at 400F for 10 minutes in an air fryer to get a resistant outside layer so they wouldn’t fall apart in soup. The raw material is pink and goopy, reminiscent of pink slime or actual some-part-of-a-pig bulk sausage and this kind of disturbing to work with. I added a bunch of bread crumbs to firm it up and facilitate rolling into little balls. The cooked taste is very porky. The spicy variety is indeed spicy.
I still have a couple of tubes. Next time I’ll try mixing a tube with a tube of Gimme Lean.