The Herbivorous Butcher - Italian Sausages, 14oz

Quick Description

The Herbivorous Butcher’s Italian Sausages are the perfect vegan sausage to bring to your summer BBQs to make astoundingly good sizzling vegan hotdogs!

Key Information

• Delicious vegan BBQ option
• Easy to cook
• Rich, spicy taste
• Source of protein
• Expertly seasoned and spiced

Product Overview

Never sure what to bring to BBQs as a vegan?

The Herbivorous Butcher’s a la Carte Italian Sausages are here to help!

With their expertly seasoned spicy flavor and satisfyingly chewy texture, these Italian Sausages will leave your taste buds wanting more!

Sizzling these sausages on a BBQ will give them a deliciously smoky flavor. Place them in soft buttered hot dog bread along with caramelized onions and a squeeze of mustard and ketchup for a hotdog that will make even your non-vegan friends' mouths water.

These tasty Italian Sausages are also easy to cook at home. To give them a wonderfully crispy golden brown coating, simply pan fry in a little oil. Alternatively, you can wrap them in tinfoil, pre-heat the oven to 350 degrees, and pop them in for 10 minutes.

Try them sliced on a pizza, or on top of creamy pasta or a salad.

Ingredients

Water, vital wheat gluten, pinto beans, soy sauce, beef-free broth (soy sauce, vegan Worcestershire sauce (apple cider vinegar, soy sauce, organic brown sugar, spice, molasses, orange juice, lemon juice, less than 2% of: dijon mustard liquid smoke, bay leaf), nutritional yeast, spice, sunflower oil), extra virgin olive oil, spice, nutritional yeast, less than 2% of: sun-dried tomatoes, red pepper flakes, liquid smoke
Allergens: Wheat, Soy, Mustard

Frequently Asked Questions

Who is The Herbivourous Butcher?

The Herbivorous Butcher was started by siblings Aubry and Kale Walch. After cooking delicious vegan food with family and friends and experimenting with different recipes, the two decided to start their own vegan butchers. Aubry draws on recipes from Guam where she grew up, and Kale, having more recently turned vegan, is able to adjust recipes to more closely replicate the flavors and textures of non-vegan food.