Germany’s legendary barbecue favourite goes vegan! Our delicious veggie bratwurst turns golden and crispy – a unique sausage for you to sink your teeth into!
- seasoned, raw, edible vegan casing
- succulent, crisp bite
- apprx. 14.5 cm long
Expert tip: Ideal served with a curry sauce, in a stew or simply with mashed potato and onion gravy on the side.
Ingredients
Water, 8 % pea protein isolate, 7 % texturated wheat protein (WHEAT PROTEIN, WHEAT FLOUR), coconut oil, rapeseed oil, brandy vinegar, WHEAT STRAW FIBRE, thickener: methylcellulose; spices, 1 % WHEAT GLUTEN, diced onions, salt, potato starch, gluten-free wholegrain OAT flour, dextrose, pea fibre, psyllium husks, colouring vegetable concentrate (beetroot, carrot), vegetable powder (leek, onion, parsnip, white cabbage, garlic, carrot, tomato), carrot juice concentrate powder (maltodextrin, carrot juice concentrate), apple vinegar, yeast extract, natural flavourings, stabilizers: sodium alginate, konjac, guar gum.
Cooking instructions
Pan:
Heat a sufficient amount of vegetable oil in a non-stick frying pan. Fry
the thawed bratwurst at medium heat for about 7-8 minutes from all
sides and until the internal temperature reaches 73 °C.
Convection Oven:
Coat the Bratwurst with a small amount of vegetable oil. Place it in a
convection oven at 190 °C (recirculating air) and bake it for about 7-8
minutes until the internal temperature reaches 73 °C.
Grill:
Coat the thawed bratwurst with a bit of vegetable oil. Grill them at medium heat for about 7-8 minutes from all sides and until the internal
temperature reaches 73 °C
Package content
apprx. 28 x 60 g | 5 x 1,68 kg | 8,4 kg; tubular bag
Shelf time
To be stored at -18 °C, best before: see print. After thawing keep chilled at max. +4 °C and consume within 3 days. Not suitable for raw consumption.
quality seals and certificates
The V-label is an internationally recognised and trademarked symbol for labelling vegetarian and vegan products.
The BRC is a global standard for food safety and quality.
The IFS was founded in 2003 by food retail representatives to ensure uniform inspection of the food safety and quality standards of producers.