‘an Aftertaste That Haunted Me’: The Best (and Worst) Meat-free Sausages, Tasted And Rated

I was vegetarian successful nan 1980s, truthful I cognize really acold meat-free sausages person come. In fact, immoderate now sensation almost identical to their ultra-processed meaty counterparts. Whether that represents advancement depends connected your perspective: are we creating healthier, much sustainable alternatives aliases simply replicating nan business nutrient system’s problems successful works form?

Veggie sausages divided into 2 main categories. The first are what I telephone nutrient analogues, which are usually made pinch pea macromolecule isolates (plant-based protein) aliases textured rootlike macromolecule (TVP), a byproduct of nan soya legume lipid extraction process, and designed to imitate processed sausage meat. The 2nd are made from mashed full foods, specified arsenic chickpeas and vegetables, and are a little processed and much textural veg-love affair.

TVP was invented successful nan 1960s and led to nan creation of much processed, astir textured soya-based products, specified arsenic Linda McCartney’s range. Contemporary “sausages”, however, see pea macromolecule isolates and much thickeners, person smoother textures, and are uncannily akin to ultra-processed meat, which often contains a immense magnitude of plant-based fillers and flavourings to little nan price.

I scored each these sausages connected flavour first, past factored successful additive content, worth and sustainability credentials; I didn’t see their likeness to meat. Today’s trial group demonstrates really nan business nutrient strategy has evolved and go much processed complete time, but moreover so, 3 products did guidelines out.

Best overall:
Gosh! veggie sausages pinch sage, lentil & achromatic pepper

★★★★★

Described by Gosh! arsenic a Cumberland-style sausage, these are made from existent ingredients (chickpeas, lentils, beans, herbs and spices) and crisp up and move aureate brown. Sweet, herby and savoury, though a touch dry, truthful champion fried successful lipid aliases served pinch sauce. The only wholly artificial additive-free sausage tested, and a elaborate sustainability effort. Soya-and thenar oil-free, too.

Best bargain:
Cauldron Lincolnshire sausages

★★★☆☆

A modern-style TVP sausage (not vegan, because it contains ovum white) successful alginate casings that brownish good and clasp their shape. A pleasant, peppery and herby flavour pinch rich | umami notes of soya, sage and onion. Good, patient bite, but a touch rubbery. Excessive additives, including stabilisers (dicalcium phosphate, methylcellulose).

And nan remainder …

This Isn’t pork sausages

★★★★☆

Looks and tastes for illustration an ultra-processed sausage, only better. Full-flavoured, umami-rich and piquant pinch a saccharine statement and a hint of sage. Firm, meaty texture. B Corp-certified. Contains thickeners (methylcellulose, konjac, carrageenan, xanthan gum) and pea macromolecule isolate, though.

Linda McCartney’s vegan reddish bulb and rosemary sausages

★★☆☆☆

A retro “sausage” marque founded much than 30 years ago. Made pinch TVP, which gives these a unsmooth texture that I’ve go alternatively fond of. Nostalgia aside, I don’t emotion nan taste, which has a beardown bulb and yeast extract flavour, arsenic good arsenic clear rosemary notes. Firm bite, but pasty. Contains methylcellulose.

Heck meat-free chipolatas

★☆☆☆☆

A modern business vegan sausage, uniformly pink, pinch a calcium alginate casing that peels disconnected during cooking. Sweet and peppery pinch a unusual fungal undertone from an overcomplicated ingredients list, including intriguing flavourings successful nan shape of hibiscus, achromatic carrot juice powder and grilled achromatic onion. A bully snap, but a floury texture. Contains methylcellulose and nan preservative sodium sulphite.

Meatless Farm pork & pome sausages

★☆☆☆☆

Textured pea macromolecule sausage successful a sodium alginate casing. Sweetened pinch apple, pinch an unpleasantly aggravated umami flavour and a coarse, pasty texture. Contains methylcellulose, preservative (potassium lactate) and sulphites.

PlantLiving mushroom & leek sausages

★☆☆☆☆

A mushroom-based sausage successful a sodium alginate casing. Overwhelmingly savoury, dominated by leek and onion, and pinch a strange, fibrous yet gummy texture that’s difficult to swallow. Contains certified sustainable thenar oil, methylcellulose and preservative (sodium metabisulphite).

Richmond meat-free sausages

★☆☆☆☆

As atrocious arsenic these are, they sensation almost identical to their meaty cousins, truthful if you want a plant-based stand-in for an uber-processed pork sausage, these are spot on. These shrivelled, blistered, gummy sticks are arsenic processed arsenic nutrient gets, containing flavourings and stabilisers including sodium alginate, guar gum and methylcellulose. Gets 1 constituent for flavour.

Beyond sausage

★☆☆☆☆

Pea macromolecule sausages that leak loads of fat and slurry, leaving acheronian brown, wrinkled, rubbery sticks. Intensely artificial flavour pinch an aftertaste that haunted me. Zero points for texture, pinch an unappetising, bitty mouthfeel of abstracted rubbery particles. A cocktail of additives, including preservatives, stabilisers and fume flavouring. Expensive and repulsive.

Morrisons Plant Revolution herby sausages

☆☆☆☆☆

A retro, acheronian golden-brown, TVP sausage pinch a unsmooth aboveground and an unpleasantly artificial sensation reminiscent of packet soup. Pasty, floury and unappealing. Contains methylcellulose and emulsifier (soya lecithins). Zero points!