• SpaceNoodle@lemmy.world
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    7 months ago

    OK, but how does it taste?

    Sausage is smart since you can get away with a lot of textural sins, and it’s already expected to be packed with sodium.

    Follow-up questions will also include price.

    • h3ndrik@feddit.de
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      7 months ago

      I mean it also heavily depends on the exact version of sausage. We already have fake Mortadella made from peas (I think) which I can not (or barely) tell apart from the real thing. And at the other end of the sausage spectrum, Chorizo or Sujuk have enough spices, paprika and/or garlic and cumin in it so you can probably hide a lot of stuff instead of pork in it. Though I haven’t yet found a fake version of those which I liked. And sometimes my German nature gets in the way. I’ve had sausage abroad. And some people put actual ground-up pigs in there and the product still doesn’t taste of anything I’d call sausage. I also had those british-style breakfast sausages with a really weird consistency. It’s really quite some variety with sausage, already. And I still need a good plant based alternative to Salami and pepperoni on pizza.