Impossible Foods Sausage Links Are The Plant-Based Meat I Didn’t Know I Wanted

I’m not really a breakfast person. I’m a Friday croissant lover. I’m definitely a coffee person. I’m a person who grabs a bowl of oatmeal at 11:30 p.m. and calls for brunch. But I’m not someone who, by any means, assiduously eats half a grapefruit every morning or devours a plate of bacon and eggs, hash browns and buttered toast sliced ​​into a wedge of cat before work. The latest launch of Impossible Foods challenges me to change my habits.

The multi-billion dollar plant-based food company has once again expanded its offering with Impossible Sausage Links. Available in three varieties – Bratwurst, Italian and Hot – the sausages join their impossible relatives, which include ground sausage, breakfast sausage patties and frozen sausage patties. Links are made to taste like pork sausage and offer the same satisfying crack as when biting into a meaty sausage link, thanks to the plant-based casing.

“We made no compromises when it came to making sure Impossible Sausage Links delivered all the satisfying crispiness and sizzle that consumers love about pork sausage,” said Laura Kliman, director of the new product development at Impossible Foods. “Our innovative technology platform and consumer-centric design approach allowed us to fine-tune everything from the spice blend to the wrapping and stuffing process, and we’ve really perfected it to give consumers the ability to to enjoy what they love most about pork sausage without sacrificing taste, versatility or environmental impact.”

Impossible Sausage Links can be made like a regular sausage – grill it and stuff it in a hoagie with sautéed peppers and onions, make a plant-based version of our favorite sausage stew with rigatoni, or make it quick this cozy 20-minute soup with sausage and beans. In the meantime, I’m going to try Ella Quittner’s Breakfast Casserole and see if maybe I transform into someone who has breakfast at a reasonable time in the morning.