Beyond Sausage®
Hot Italian
Find flavorful plant-based goodness, now made with avocado oil, 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 200
| Amount | Daily Value | |
|---|---|---|
Fat | 12g | 16% |
Saturated | 1.5g | 8% |
Trans | 0g | |
Carbohydrate | 10g | |
Dietary Fiber | 3g | 11% |
Sugars | 1g | 1% |
Protein | 16g | |
Cholesterol | 0mg | |
Sodium | 280mg | 12% |
Potassium | 550mg | 16% |
Calcium | 75mg | 6% |
Iron | 4.5mg | 25% |
Thiamine | 0.55mg | 46% |
Riboflavin | 0.225mg | 17% |
Niacin | 12mg | 75% |
Vitamin B6 | 0.65mg | 38% |
Folate | 30ug DFE/ EFA | 8% |
Vitamin B12 | 3.55ug | 148% |
Pantothenate | 1.3mg | 26% |
Magnesium | 25mg | 6% |
Zinc | 4mg | 36% |
Copper | 0.38mg | 42% |
*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.
SKILLET
Heat a lightly greased non-stick skillet to medium heat. Add 2 links at a time and cook for about 10–12 minutes until the sausages turn brown and inner temperature reaches 74°C (165°F). Turn frequently (roughly every 1–2 minutes).
GRILL
Pre-heat grill to 260°C (500°F). Lightly spray grill with oil, grill for about 9–10 minutes until the sausages turn brown and inner temperature reaches 74°C (165°F), turning halfway through.
AIR FRYER
Set air fryer to 163°C (325°F) for 12–13 minutes and cook dinner sausages, flipping halfway, until the internal temperature reaches 74°C (165°F). Cook time may vary depending on equipment. Always cook to an internal temperature of 74°C (165°F).
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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