As you probably all know. . .I love Field Roast. I’m always so impressed with how those folks can make such a tasty, satisfying meat alternative that is also good for you. These sausages taste very similar to their Celebration Roast and regular Field Roast, but in a bratwurst form.

After removing the plastic casing with kitchen scissors, we grilled these guys for about 15 minutes on low. They do get a little dry on the outside, but stay moist and very sausage-like inside. Made mostly of Yukon Gold potatoes, apples and rubbed sage, these don’t need a lot of fixings, but I opted for the old standbys (ketchup and spicy mustard). Use your own favorite toppings (but I think sauerkraut would overpower the flavor of them). Go unconventional with maybe some sliced avocados and vegan jack cheese. . .get creative.

They also recommend browning in a saute pan with some oil over medium heat, or break it up and use in sauces, stir-frys, and scrambles. (Just don’t over cook)!

So here’s the other great news: They have 10 grams of fat, and only 1 gram of that is saturated fat. Impressive! A Johnsonville Brat has 22 grams of fat and 8 grams of saturated fat! Blech. And get this—these sausages have no cholesterol! Where the real deal brat has 60 mg and also more sodium.  Here’s the kicker. . . (I love telling non vegans who give me hard time about protein) . . .these Field Roast sausages have 26 grams of protein per link where a cancer-licious brat has only 15! For 240 calories, you too,  can get as excited about these as I am. 🙂

Ingredients: Filtered water, vital wheat gluten, expeller pressed safflower oil, nonsulphered dried apples, yukon gold potatoes, naturally flavored yeast extract, onion powder, barley malt,garlic, natural hickory smoke flavor with torula yeast, sea salt, spices and rubbed sage