Later On

A blog written for those whose interests more or less match mine.

Dinner thoughts with Beyond Meat’s Beyond Sausage

with 4 comments

Dinner — after I cook it and serve it with hulled barley and lentils

The Eldest told me that Beyond Meat’s Beyond Sausage is quite tasty. I’ve been wanting to vary my greens (thus yesterday’s combo of tung ho, bitter melon, fresh bamboo shoot, red onion, jalapeño, and Japanese condiments (shoyu sauce, mirin, and brown-rice vinegar). That turned out very tasty, but I thought a spicy sausage would spruce up greens a lot.

I want the taste and the mouthfeel, but not the other things that go with regular sausage: salt, saturated fat, IGF-1, risk of E. coli contamination (do a search on “sausage recalls” or “ground meat recalls”), preservatives, and outright animal cruelty. So getting the taste and mouthfeel from healthful ingredients? Sounds to me like a big win. And the ingredients of Beyond Sausage look pretty good:

Water, pea protein*, refined coconut oil, sunflower oil, natural flavor, contains 2% or less of: rice protein, faba bean protein, potato starch, salt, vegetable juice (for color), apple fiber, methylcellulose, citrus extract (to protect quality), calcium alginate casing.

*Peas are legumes. People with severe allergies to legumes like peanuts should be cautious when introducing pea protein into their diet because of the possibility of a pea allergy. Contains no peanuts or tree nuts.

Too bad about the nuts, but I can stir in some walnuts if I want. The only odd ingredient is methylcellulose. It helps with mouthfeel and is not digested — and very little of that is used: it’s way down on the list of the items that together constitute 2% “or less” of the product. 

A couple of the sausage links, cut into sections and sautéed with the onion, jalapeño, garlic, and ginger before I add the chopped collards and a little Bragg’s apple-cider vinegar (and perhaps a dash of Red Boat fish sauce), will make this a tasty winter version of Greens. I’ll have it with the hulled barley that I have on hand and the rest of the lentils. (I got some dried soybeans to cook; I might make tempeh with those, or just have them as cooked beans.)

The price I paid for the sausage is (in US$) $2.15 per sausage. For an occasional treat, that seems fine.

Update: Remembered the fresh turmeric root — 2 good-sized roots — and of course black pepper. And I decided also to dice a couple of Roma tomatoes and include those for their liquid (and lycopene). It’s cooking now: after sautéing all but the collard leaves (minced stems were included with the initial sauté) and tomatoes, I added chopped collard leaves, finely chopped tomato, Red Boat fish sauce, and vinegar, set burner to 200ºF for 30 minutes, covered the pan, and now am relaxing.

Today I also cooked a pound of soybeans, now in fridge, and a cup of hulled barley, also in fridge.

Here’s how it turned out:

Written by Leisureguy

29 November 2021 at 1:49 pm

4 Responses

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  1. Not sure how they will be if you don’t follow the cooking instructions. I would recommend cooking them according to the instructions and adding them at the end.


    The Eldest

    29 November 2021 at 2:01 pm

  2. Good thought. Wilco.



    29 November 2021 at 2:02 pm

  3. I’ve been thinking this over. I have cut up plant-based sausage and cooked it in greens before, but that was a different brand. I’ve decided to cook one of the sausages as I described — cut it into sections and sauté it with the onion, garlic, ginger, and jalapeño until it is well browned, then add chopped collards and the rest.

    And the other sausage I will cook separately in its own skillet and add that at the end. Then I can compare, and I have two more sausages to cook in the way that works better.



    29 November 2021 at 4:34 pm

  4. I just tried one link. After cooking it, I used lessons learned* to cook a second. Very tasty and good. Just right spiciness, good mouthfeel and taste. Worth a repeat.

    *Lessons learned:

    1. Cook for longer that you expect or center will be cool. Might try bringing to room temperature before cooking.

    2. Use a lid on the pan: a) cuts down on splatter; and b) helps head the sausage by holding in heat.

    Still need to try slicing it before cooking, which might help internal temperature issue. Cooking in oven would probably work as well.



    29 November 2021 at 5:39 pm

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