Vegan Beyond Sausage Recipe

Gather and measure

Measure out apple cider, water, pub mustard, and oil. Thinly slice the onion and mince the garlic if using. Remove vegan sausages from packaging and set buns out.

Sauté aromatics (optional)

Heat a medium skillet over medium heat. Add 1 tablespoon vegetable oil. When shimmering, add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Simmer sauerkraut

Add the 2 cups apple cider sauerkraut to the skillet with the onion and garlic. Pour in 1 cup apple cider and 1 cup water. Stir in 1 teaspoon caraway seeds and 1 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cook, uncovered, stirring occasionally, until the sauerkraut is warmed through and slightly reduced, about 10–12 minutes. Taste and adjust seasoning; if sauerkraut is very tart, add a splash more apple cider or a pinch of sugar to balance.

Pan-sear method

Heat a separate large skillet over medium-high heat. Add 1 teaspoon vegetable oil and swirl to coat. Add the vegan Beyond sausages and cook, turning every 2–3 minutes, until browned on all sides and warmed through, about 8–10 minutes total. If sausages begin to brown too quickly, lower heat to medium. Optionally, add 1/4 cup water or apple cider to the pan in the final 2 minutes and cover briefly to finish cooking through without burning.

Alternative: grill

Preheat grill to medium (about 375–400°F / 190–205°C). Grill sausages, turning occasionally, until nicely charred and heated through, about 8–10 minutes. Remove from grill and let rest 1–2 minutes.

While sausages finish, split the buns and toast them cut-side down in a dry skillet or on the grill for 1–2 minutes until lightly golden.

Spread about 2 tablespoons pub mustard inside each toasted bun (adjust to taste). Place one warmed Beyond sausage inside each bun.

Top each sausage with about 1/2 cup of the warm apple cider sauerkraut. Serve immediately.