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Vegan alternatives have decisive advantages here. Because for the cheap plant sausages no animals in factory farming have to suffer. The production also causes fewer climate-damaging emissions. Vegan sausages usually contain less sugar than industrially produced supermarket sausages. From an ecological and ethical point of view, vegan alternatives to the “right” sausage are always preferable.
By the way: Sausage is not just sausage. Handmade butcher sausages are often made from quality meat and following traditional recipes. Such sausages and cold cuts are expensive, but usually better quality than cheap products from the industry.
Despite many advantages: Manufacturers still have to work on production
Öko-Test took on vegan sausage alternatives as early as 2022 and examined what exactly is in the plant cuts. 18 products were tested and have been scrutinized in the lab – and the results are unflattering for about two-thirds of the products. Most vegan sausages failed the test with “poor” and “unsatisfactory”.
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The reason: Too much salt, too much mineral oil residue, too many flavors and questionable thickeners. The mineral oil residues such as MOAH and MOSH get into the sausage during production or migrate from the plastic packaging to the veggie sausages. Incidentally, this also happens when making “real” sausages, but it is particularly annoying with vegan alternatives. Here the manufacturers, who never tire of emphasizing the health benefits of their products, should work more conscientiously.
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This vegan sausage was able to convince in the eco-test
In the Öko-Test was only once the rating “good” forgive. The best vegan sausage comes from the discount store. The Vemondo vegan ham sausage style cold cuts from Lidl was able to convince the eco-testers. The sausage alternative is made from rapeseed oil and sunflower seed flour and is available in the branches for EUR 1.49.
What do other consumer advocates say about vegan sausage?
Now the testers from Öko-Test are not the only consumer advocates who have made vegan sausage. As early as 2019, 20 vegan sausage alternatives ended up in the Stiftung Warentest laboratories. The consumer advocates specifically targeted salami and mortadella alternatives. The BIO variants in particular were able to convince with “good” grades. The product testers came to the conclusion that vegan salami contained on average two thirds less saturated fatty acids and only had half the salt and calorie content of industrial sausage made from “real” meat. The mortadella alternatives save about a third of the calories and half of the fat content.