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The high-tech plant-based Beyond Sausage has hit the menu at Rosamunde Sausage Grill – which has three locations across San Francisco.
The sausage – from food startup Beyond Meat – is also available at Schaller’s Stube in New York City, Veggie Grill – Hollywood and El Segundo – in Los Angeles, and Wurstkuche Downtown LA and Venice.
The product comes in three flavors: bratwurst, sweet Italian, and hot Italian, and has no cholesterol, 43 percent less total fat, 38 percent less saturated fat, and 26 percent less sodium than its animal-based equivalent.
Josh Margolis, owner of Rosamunde Sausage Grill, said: “It’s always been important to us to have a vegan sausage on the menu to serve the diverse needs our customers.
“We have long been searching for a better option, something without gluten and soy, and that would appeal more broadly to all our customers.
“The minute I took a bite of Beyond Sausage and tasted the explosion of flavor, and felt the signature snap of the casing there wasn’t a doubt in my mind that we needed to put this on our menu. Our customers are going to go nuts for this.”
PBN interviewed Beyond Meat Founder and CEO Ethan Brown.Subscribe to PBN’s YouTube Channel here
According to Beyond Meat Founder and CEO Ethan Brown, the company decided to develop a ‘pork’ sausage in a bid to address consumers’ health concers about processed meat.
“We just always want our product to be indistinguishable,” Brown says.
“This is one I felt we could get closer to the animal equivalent than other categories.”