Before the Butcher Introduces Cooked Plant-Based Breakfast Sausage
Before the Butcher, a leading producer of plant-based meat alternatives, has introduced its new Cooked Plant-Based Breakfast Sausage Patty. Designed to deliver the authentic taste of sausage, this new option is soy-free, gluten-free, and non-GMO, making it a healthier alternative for those looking to reduce their meat intake without compromising flavor or convenience.
The fully cooked sausage patty boasts a taste and texture that mirrors traditional pork sausage, making it easy to reheat and use in a variety of dishes. Whether paired with a bun, biscuit, muffin, or your favorite breakfast sides, the Before the Butcher Cooked Plant-Based Breakfast Sausage Patty provides a savory, juicy experience that appeals to both plant-based eaters and meat lovers alike.
"Before the Butcher is committed to offering innovative, delicious plant-based options that allow consumers to enjoy their favorite meals in a more sustainable, health-conscious way," said Danny O'Malley, president of Before the Butcher. "Our new Cooked Plant-Based Breakfast Sausage Patty reflects our dedication to continuously evolving with market trends and customer feedback. We prioritize taste, quality, and inclusivity in the plant-based food space.
Crafted to have the texture and flavor of traditional pork sausage, the patties are perfect for any meal.
Made without soy, gluten, dairy, GMOs, cholesterol, hormones, and antibiotics, catering to various dietary needs and preference.
About Before the Butcher
Before the Butcher, one of the original pioneers in the category, offers one of the market's largest and most diverse portfolio of plant-based meat alternatives, serving the growing number of health-conscious consumers interested in reducing their meat consumption. Meatless options range from beef and chicken burgers and breakfast sausage patties – available through both retail and foodservice channels – to chorizo, pulled pork, ground Italian sausage, chicken chunks, beef tips, taco crumbles and the new pepperoni, all developed for foodservice use.
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