Beyond Sausage®
MILD ITALIAN
Find flavorful plant-based goodness encased in a sizzling sausage – a sweet and savory meal that satisfies.
Ingredients
Vitamins & Minerals
Beyond Meat products are fortified with vitamins and minerals found in conventional meat products, like vitamin B3 (niacin) & B12 (cyanocobalamin). These are added per mandatory Canadian regulatory requirements to ensure high nutrient content in all products.
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Niacin [Vitamin B3]
Pyridoxine Hydrochloride [Vitamin B6]
Thiamine Hydrochloride [Vitamin B1]
Riboflavin [Vitamin B2]
Cyanocobalamin [Vitamin B12]
Calcium Pantothenate [Vitamin B5]
Zinc Sulphate
Ferric Orthophosphate [Iron]
L-tryptophan
Nutritional Information
Per 1 link (100g)
Calories 240
| Amount | %Daily Value* | |
|---|---|---|
| Fat | 16 g | 21% |
| Saturated | 6 g | 31% |
| Trans | 0.1 g | |
| Carbohydrate | 8 g | |
| Fibre | 3 g | 11% |
| Sugars | 1 g | 1% |
| Protein | 18 g | |
| Cholesterol | 0 mg | |
| Sodium | 410 mg | 18% |
| Potassium | 400 mg | 12% |
| Calcium | 50 mg | 4% |
| Iron | 7 mg | 39% |
| Thiamine | 0.45 mg | 38% |
| Riboflavin | 0.175 mg | 13% |
| Niacin | 11.5 mg | 72% |
| Vitamin B6 | 0.55 mg | 32% |
| Folate | 25 ug DFE/ EFA | 6% |
| Vitamin B12 | 3.75 ug | 156% |
| Pantothenate | 1.2 mg | 24% |
| Magnesium | 25 mg | 6% |
| Zinc | 4 mg | 36% |
| Copper | 0.34 mg | 38% |
*5% or less is a little, 15% or more is a lot
Cooking Instructions
Storage & Prep
Do not refreeze. If purchased frozen, thaw in the refrigerator before cooking. Cook within 9 days of thawing in the refrigerator.
Griddle
Heat lightly greased surface to 350°F. Cook sausages for 9-10 minutes until the sausages turn brown and internal temperature reaches 74°C (165°F). Turn frequently (roughly every 1-2 minutes). Cook time may vary depending on equipment, always cook to an internal temperature of 74°C (165 ̊F).
Grill
Pre-heat grill to 204-208°C (400-425°F). Lightly spray grill with oil, grill for about 9-10 minutes until the sausages turn brown and inner temperature reaches 165°F, turning frequently (roughly every 1-2 minutes).
Skillet
Heat a lightly greased non-stick skillet to medium heat. Add 2 links at a time and cook for about 9-10 minutes until the sausages turn brown and inner temperature reaches 74°C (165°F). Turn frequently (roughly every 1-2 minutes).
Not Recommended
Microwaving, boiling or deep frying.
How It's Made
Step one: Gather all the usual components of meat – protein, fat, minerals, carbs and water – but from plants. Step two: Apply heat, cooling and pressure to the proteins. Step three: Bite into a better meal. Yeah, it’s really that simple.
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