Sausage institution Schaller's Stube is offering New Yorkers their first taste of the 100 percent plant-based sausage.
Plant-based burger behemoth Beyond Meat has moved beyond its hit Beyond Burgers to sausage… and beyond, with the new Beyond Sausage. When it was announced in December, it was only available at the Whole Foods Market in Boulder, Colorado. But as of today, New Yorkers can get their first try of meat-free, vegan links at a historic a sausage institution.
Schaller's & Weber first opened in Manhattans Yorkville neighborhood as a butcher shop serving the German immigrant neighborhood. In 2014, third generation owner Jeremy Schaller expanded, opening the adjacent Schaller's Stube Sausage Bar, serving both classic and local sausages. Which now include Beyond Sausage.
"We’re always looking for ways to offer our customers something new and delicious, and have seen a significant increase in requests for alternative protein options," says Schaller. "It just so happens, Beyond Sausage is the first one we’ve tried that actually tastes like the real deal."
The Beyond Sausage links can be swapped for any sausage on the menu, but the Beyond Sausages themselves are launching in three flavors: Brat Original, Hot Italian, and Sweet Italian. So naturally, Schaller's Stube is offering three specific builds: the Beyond Classic ($10), which "showcases the flavors of Berlin" pairing a Beyond Sausage Bratwurst with sauerkraut and Dusseldorf mustard; the Bahn-Meat ($12) topping a Beyond Sausage Hot Italian with daikon-carrot slaw, cucumber, fresh jalapeno, cilantro and sriracha aioli; and the Sweet Sicilian ($11), which takes a Beyond Sausage Sweet Italian, and layers on balsamic reduction, sautéed peppers, caramelized onions, and fresh Italian parsley.
With 70 percent of meat eaters subbing a non-meat protein at least once a week, and 22 percent saying they're doing it more often than they did the year before, the demand for plant-based protein is growing enough for Leonardo DiCaprio to get in on the action. Could we be in for a fully plant-based meat future? Only time (and perhaps taste) will tell.