Tuesday, 01 April 2014 00:46

Tofurky Artisan Sausages Make for Tasty and Satisfying Meals

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Product review by EvG team member Rachel Curit:

When I first received Tofurky’s Artisan Sausages in the mail, I knew immediately that I wanted to do something special with them. Why would I just eat them all on a bun when I could slice them up and put them on a pizza? Rather than treating them like the meal themselves, I set out to use them as an ingredient, just as I would with a sweet onion or bitter greens.

I was a little apprehensive because I don’t actually like Italian sausages. Once I realized that none of these were anything like an Italian sausage, I was beyond thrilled. Tofurkey sent me all three of their magical, savory flavors, which includes Andouille, Spinach Pesto, and Chick’n & Apple. Each has their own unique flavor profile and pair wonderfully with other ingredients.

Tofurky Artisan Sausage Chickn EcoVeganGal Rachel Curit Tofurky Artisan Sausage ChickN Apple Pasta EcoVeganGal Rachel Curit

First I tried the Chick’n & Apple sausages, chopping them into coins and tossing them into a vat of pasta. Along with greens (I used spinach), white beans, vegan cheese, apples, and plenty of onions, these sausages made for the perfect savory dish with just a hint of sweet. Without a doubt, these were my favorite. Plus, they were a hit with my boyfriend and my mom.

Tofurky Artisan Sausage Spinach Pesto Packaging EcoVeganGal Rachel Curit   Tofurky Artisan Sausage Spinach Pesto Pizza EcoVeganGal Rachel Curit

My next sausage adventure included some whole wheat crust and spring mix. If you couldn’t guess, I made a greens and Spinach Pesto sausage pizza. Let’s just say that this herbaceous sausage belongs on a homemade pizza. Along with the sausages, I topped the crust with garlic olive oil, caramelized onions, Daiya jack cheese, and, of course, a big ol’ pile of baby greens. This mouthwatering and unique pizza did not last long in our house. We had maybe a slice or two for leftovers, but the rest was gone that night.

Tofurky Artisan Sausage Andouille EcoVeganGal Rachel Curit

Now, for the Andouille sausages. I must admit, I went the easy route and topped them on a bun with some ketchup. I had planned making a Creole-style red beans and rice dish, but alas, life got in the way and I kept it simple. Now, you should know up front that these are spicy, just as the name implies. If spice isn’t your thing, stick with Spinach Pesto or Chick’n & Apple. I personally really enjoyed the flavor of the Andouille sausages, but I don’t think I’d eat them like this again. They’d really benefit from those beans and rice.

Overall, I give these Tofurky Artisan Sausages a thumbs up. If you have a soy or gluten allergy, I wouldn’t suggest partaking as these contain both vital wheat gluten and organic tofu. In addition, they aren’t oil free so these truly are a special occasion treat, great for a barbecue or a comfort food meal.

Rachel Curit is a recent graduate of the University of Maine, an intern with Mercy for Animals, and the blogger behind The Vegan Mishmash.

Read 13968 times Last modified on Thursday, 03 April 2014 09:19