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An easy way to pack delicious meaty flavor made from plants into any meal!
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Impossible™ Sausage Links Made From Plants, Italian look, cook, and taste like¹ sausage made from animals. An easy way to pack delicious meaty flavor made from plants into any meal, Impossible Sausage Links, Italian can be cooked and eaten as-is, added to sandwiches, pastas, or—better yet—grilled to perfection. So fire up the barbecue and get ready to impress with sausage made from plants that delivers on juicy flavor.
Impossible Sausage Links Made From Plants, Italian are:
Nutrient packed: An excellent source of protein with 11g protein per serving, 0mg of cholesterol (16g of total fat, 7g saturated fat per serving), and has 30% lower total fat and 25% lower saturated fat, when cooked, compared to the leading pork sausage links.² They do not contain any added nitrates or nitrites.
Made like animal sausage: Made with an edible plant-based casing which means they sizzle like animal sausage.³
Versatile: Impossible Sausage Links, Italian can be cooked on a pan or griddle or grilled directly on an open flame and eaten as is or added to your favorite sausage link recipes like sandwiches, pastas, and more.
Sustainable: Every time you eat Impossible Sausage (instead of pork sausage links) you use 79% less water, 71% less GHG emissions, and 41% less land.⁴
Water, Soy Protein Concentrate, Sunflower Oil, Coconut Oil, 2% Or Less Of: Methylcellulose, Salt, Yeast Extract, Vegetal Casing (Sodium Alginate, Konjac Gum, Guar Gum), Cultured Dextrose, Food Starch Modified, Dextrose, Natural Flavors, Citric Acid, Basil, Black Pepper, Fennel, Oregano, Garlic Powder, Soy Leghemoglobin, Mixed Tocopherols (Antioxidant), L-Tryptophan, Soy Protein Isolate Vitamins and Minerals: Zinc Gluconate, Niacin (Vitamin B3), Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12
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(verified owner) – June 24, 2022
Impossible and Beyond products to me go too far toward realism. The uncooked contents are pink and goopy. I split these and cooked them in an air fryer at 400F for 10 minutes. That firmed up the contents decently, and the taste is — as best I can recall — very much aligned with pork sausage. I’ll stick with Field Roast though, ymmv.
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