@@Scr1pta_ Well, clearly, they've been putting sausages in their mouth, and sometimes they've tasted like pea. Definitely not something I'd be into, either, though I'm sure some people would be into it.
I think it'd be cool to see you make your ideal meat-free sausage yourself, see if you can fiddle with the spices and make something better than the store bought products without that pea protein taste. Could be an interesting project, or could be way more work than it's worth.
@@curlygurly2112 I feel like making a tasty vegan sausage would be pretty easy, but making one that tastes similar to a meat sausage would be borderline impossible
i love this series! its good to see someone neutral review these products! i found the bacon they made very convincing in a sandwich. Usually vegan bacon tastes like dog treats. Also i totally get what you mean by that veggie protein taste! thats why i quite like this brand because i can never taste that
Wow small world lol I was watching some of your video last night going down a TH-cam rabbit hole, and here you are commenting on one of of favourite TH-camrs It's like one big yourtube family lol
I think the weird grammar can be explained if the actual brand is called "This Isn't Pork", and the product is just called "Sausages" (hence it is on a separate line)
@Pea pod Yeah, I'm very surprised that Mike didn't notice that and I hope he highlights this important fact in another video in the near future - even though Eva is presumably okay it's something that people should be made aware of. All it takes is for a dog to ingest onion that makes up 0.5% of its body weight - that's ANY part of an onion (whether it's dried, raw, cooked, powdered, etc (also applies to garlic, shallots, etc)) - just that 0.5% is enough to cause some harm to a dog in the form of anemia (the destruction of red blood cells).
@@dogwalker666 yeah I heard that when I got my dog 7 years ago. Do you know the reason because my guy is like a machine and will nick anything he can reach then not get sick
Hi Shrimp, old school vegan here. I can highly recommend sosmix, it's very versatile due to the fact it is a dry mix, you can add your own herbs and spices if you want or it just tastes great on its own. You can make traditional bangers or incorporate it into something more exotic like vegan meat loaf or my favourite stuffed marrow. You might have to go online to buy it, Alternative Stores stock it, or you could ask your local health food shop to stock it. You won't find it in any supermarket though.
@@chrissilverhand1 just checked alternative stores and they have it in stock. 1kg is £10 although you'll probably have to pay postage. Might be free delivery on orders over £30
@@PiousMoltar Sounds to me like the old guy character that Techmoan has when he does his puppet skits. I don't know if that's based on something else though.
I always read it as ""This-Isn't-Pork" sausages" but it is way too annoying to parse for what should be something you pick up on a supermarket shelf. As a veggie, these videos are both interesting and useful. Thank you!
@@bitterlemonboy I am vegetarian, not vegan. There are plenty of sources of proteins and fats that aren't meat, and vegetarian humans have existed for decades if not centuries and lived full lives without going comatose. I get that it's much harder to get a balanced and complete diet if you're vegan, but come on - humans are omnivorous partly because it helps us survive when certain food sources are scarce.
I know not whether it was intentional but Gregg's achieved a high level of sausaginess with their vegan sausage rolls. They have the occasional crunchy/rubbery bit that pings around the inside of one's mouth when firmly chewed. As kids me and my sister called those bits in sausages "Boing". "Don't get Bowyer's mum" we would implore "There's too much boing ".
I'd be very interested in your take on IKEA's vegetarian hot dogs. I just had them this week and was pleasantly surprised. More importantly, they're aggressively marketing them and such a large producer that they can have a significant influence on the market. They're currently available in NL/DE/BE for €0.50 - with bun and toppings.
That sounds amazing! I once tried IKEA "vegballs" (or however that would translate to English) in my country (Russia) and was very disappointed, as they weren't even trying to be meatballs in anything but look and were literally just vegetable balls, with large pieces of green peas inside and everything. I'd really love it if they sold these hot dogs you're talking about here, especially for such a ridiculously low price.
@@valeriavagapova The first months the ikea vegetable balls came out they served them with a good couscous and a super tasty mango slaw. I am still waiting for that mango slaw to come back. Now these ikea vegetable balls are boring.
I know you will probably not see this but you are my absolute fav channel in terms of absolute reviews of "meatlike" products. My brother has been a vegan for 6 years and I try my hardest to make the best food I can within the guidelines of veganism for him even though I am simply a pescatarian. You really do help out loads more than you could imagine.
Interesting that you detected a sour note: there's nothing in the ingredients that should give a low pH, and indeed CaOH in there as an acidity regulator. How close to the Use By date was the pack when you cooked it?
I really like your continued exploration of vegan and vegetarian alternatives as a meat eater. Always happy to reduce the amount of meat I consume, so it's all about where I can find alternatives that, well... that don't suck.
and why would you want to reduce the amount of meat you consume? eat locally grown pasture fed meat nothing better for your body and the environment too!
At least in the United States a meal is normally singular in number. "Meat and potatoes is what's for dinner" is proper grammar. However, you would use "Meat and potatoes are what is for dinner" if you're listing ingredients used in your meal.
'impossible burger' credits their great success to a single ingredient called 'plant hemoglobin.' Shrimp, could you please look into this strange red liquid and tell us what's so special about it.
Haemoglobin are the Oxygen carrying proteins in the blood (specifically in red blood cells), and there are other similar related molecules which also have Oxygen carrying capacity. One of these is myoglobin which is found in muscle and is why rare steaks can 'bleed'. Plants particularly legumes (peas, beans etc) have a similar molecule leghaemoglobin, which is structurally similar to the other molecules. It's role is to carry oxygen in the roots of the plants to allow the plants to do energy expensive chemical reactions (e.g. nitrogen fixation). Due to the similar structure, and shared red colour to myoglobin (which is involved in the juicyness and colour and flavour of steaks) it is likely that impossible burgers are using it to recreate some of those elements.
The flavorings used in sausage are kinda designed to cover possible off flavor so these might work out well. Texture can very alot with sausage too. Could get dry real quick tho.
The only thing I dislike about plant based meat replacesments is that I can't tell them from real meat which is annoying as a diabetic because the carb contents very wildly
Have you ever considered making your own version of meat free alternatives at home? I'd like to see that. Just an idea. Have a great day Mike :) Edit, also thinking back, I've never heard of a Sulphite allergy. That must be an oddity to deal with, with things such as cheap wine or cider.
Definitely, I really like his recipes but find him really annoying and overly American. Like he's been fried in America coating but also smothered in America sauce.
The Sulphite allergy is a tricky one for sure - and it's pretty severe when it hits - Jenny has to carry epi-pens and has been rushed to hospital and emergency intubated on several occasions. Wine is just off limits for her; meat products (actual meat, that is) with sulphites seem to be OK when they are cooked - I think the sulphites combine with the proteins in the meat in such a way as to no longer trigger the reaction (in fact it's the raw sulphites denaturing the proteins in the human body that triggers the reaction, so that makes sense). Even my homemade mead, to which I added no sulphites, triggered a reaction the other day. I thought it would be OK to add some to a casserole, but within minutes of eating it, her eyes were all red and swollen (fortunately antihistamine tablets managed the symptoms this time)
Vegetarian Mexican chorizo might be interesting to try; since it's so heavily spiced I think it's an easier flavor to imitate. (Also with the brand I've tried, Cacique, their pork chorizo has soy protein filler in it anyway so the texture of the soy only version is remarkably similar.)
I haven’t tried this variety yet, I used to really like the Tesco veggie Cumberland sausages but when they changed the recipe (they took out palm oil, which is good in theory) the sausages just didn’t taste pleasant anymore. Love these videos
You should try the MacSween Vegetarian Haggis (if you haven't already) versus their regular version, containing pluck and all - I'm eating some at this very moment and it made me interested to hear your assessment. I'm finding it has that starchiness of beans, but the oats and spices make it a a suitably Haggis-y experience, but without that iron-tang you get from offal. Overall: I wouldn't be fooled, but I would be satisfied if someone served it to me for Burns Night.
I love your channel. Would love to see more one or two pound challenges. You are very unique and resourceful. You’ve helped me a lot during these tough times! Cheers from Long Lake, Minnesota. Born in U.K. Carry on !
I'm not sure if you are getting bored of fake meat yet. If not Aldi has released its own brand fake bacon that is at least as good as the branded versions but considerably cheaper.
Tip: If I have bland or almost flavourless vege sausages, I roll them in vegetable oil, then roll them in a little “Gia” garlic paste (coat evenly) and sprinkle a beef oxo cube on all sides. Doing this, ensure you only do it for the last 15 mins of oven time. Always a winner 🎉
I don't know if they sell these in Europe but in the USA there's a brand call "Field Roast" Apple Sage or Smoked Apple Sage vegetarian sausage. It falls under the category of "Seitan". It's surprisingly great.
No comment on the pseudo-sausages. I'm a dedicated carnivore. I'm also an English writing major who does copy editing as a side gig. I admit to experiencing an icy shudder upon seeing the product title. The manufacturer desperately needs a good copy editor.
I'm not vegetarian or vegan but I've found Richmond's meat-cree sausages to be very tasty indeed. I think they're mushroom-based or something but they taste great yeah
Have you tried Linda Mcartney vegetarian sausages? They are my favourite and have a more coarse texture and meaty flavour. I’d love to see what you think of these. Thanks for another great video and keep up the good work.
Have you ever had tamarind sauce? I tried it once, and I'm hooked. It's much like a normal barbecue/brown sauce in many ways, but I prefer it's flavor. I actually just learned now that tamarind is a key ingredient in HP sauce, so I guess tamarind sauce isn't too different.
Great video as always! In the search of proteinous meat alternatives, I've recently started making chickpea/butter bean tempeh (instead of using soy beans) and I've found it can be marinated into extremly tasty burgers. Would be a good 2 part video project for you to explore! Tempeh is really really good!
The right coloured sauce is a must. Brown with Cornish pasties ,red for bacon and never serve parsnips with beef. Along with the toast tax in your house, there is legislation for everything
@@nat3007 Nothing, but as they are quite a sweet vegetable, parsnips don't seem to go with beef in the same way that carrots do. just a personal taste.It was only a tongue in cheek comment. You are quite right : everyone to their own choice !
Whilst pea protein is fine for dogs, onion isn't. That tiny bit is unlikely to be a problem, but worth being aware of, especially as onion powder is used extensively in vegan sausages and burgers.
At around 1:30, while reading the ingredients, what is that bold text in the lefthand top saying? Tried reading it, but my interpretationskills ran out immediately. lol
Ooh excellent, I asked you in a previous one to do these. My gf says these are very close to the real thing and my brother in law, who is a meat eater, said he couldn’t tell the difference.
Oh lol, there we go! A page on Facebook was talking about these - the branding on the back is funny. I was gonna post 'Get Shrimp onto them!" but I didn't. Come onto TH-cam and there you are, posting about it!
I'd like to defend the name of the product here. So it couldn't be "these aren't pork sausages" as the name of the company is "this", also the company has a whole brand of different "this isn't pork" products and the sausages are just one of them. I'd read these like (this isn't pork) sausages
Not being able to taste the "pea-ness" when you've got a sausage in your mouth must be a bonus :D
What have you been eating
@@Scr1pta_ the good stuff
@@Scr1pta_ Well, clearly, they've been putting sausages in their mouth, and sometimes they've tasted like pea. Definitely not something I'd be into, either, though I'm sure some people would be into it.
Pee protein can be an indicator of kidney failure
Is it a grade A sausage?
I think it'd be cool to see you make your ideal meat-free sausage yourself, see if you can fiddle with the spices and make something better than the store bought products without that pea protein taste. Could be an interesting project, or could be way more work than it's worth.
This would be an awesome video!
Would probably taste a bit better too with more fresh ingredients. Id be interested in seeing his take on the idea.
I do wonder how tricky a homemade vegan sausage would be
@@curlygurly2112 I feel like making a tasty vegan sausage would be pretty easy, but making one that tastes similar to a meat sausage would be borderline impossible
@@HalfTimeLazer good point lol
"This Isn't Pork Sausages" sounds like a spoof glam rock band's first and only album.😂
Nah,they'll release a second album titled "This is REALLY pork sausages".Maybe Spinal Tap will reform and cut it.
Hello Cleethorpes...we are Lazerlove!
I could imagine John Peel introducing that band.
Ah yes. The one with the immortal line. "Deidre has lovely bangers"
Such innocent times.
I liked right away when he complained about the naming outrage. My kind of person :p
i love this series! its good to see someone neutral review these products! i found the bacon they made very convincing in a sandwich. Usually vegan bacon tastes like dog treats. Also i totally get what you mean by that veggie protein taste! thats why i quite like this brand because i can never taste that
Vegan bacon has come a long way, when I first when vegan it was pretty terrible
Ey never expected u here nice 👍 keep the content coming man love ur stuff
Wow small world lol I was watching some of your video last night going down a TH-cam rabbit hole, and here you are commenting on one of of favourite TH-camrs
It's like one big yourtube family lol
I just finished a binge session of your videos to watch this!
Surprised to see you here, love your videos.
I think the weird grammar can be explained if the actual brand is called "This Isn't Pork", and the product is just called "Sausages" (hence it is on a separate line)
The brand is 'THIS' or 'THIS ISN'T'
@@thanxbutno 'This' is the brand name, according to their website. With their associated products named as 'isn't pork/chicken/bacon.
It's NOT, for human consumption.
@@BenjaminGoose That's true of most British sausages, to be fair...
I love how Eva was watching the sausages the whole time like, “Tag me in, Dad! I’m ready!”
“I can do it! I can do it!”
@Pea pod Yeah, I'm very surprised that Mike didn't notice that and I hope he highlights this important fact in another video in the near future - even though Eva is presumably okay it's something that people should be made aware of. All it takes is for a dog to ingest onion that makes up 0.5% of its body weight - that's ANY part of an onion (whether it's dried, raw, cooked, powdered, etc (also applies to garlic, shallots, etc)) - just that 0.5% is enough to cause some harm to a dog in the form of anemia (the destruction of red blood cells).
@@pepre7594 there's a compound in onions and related species that is toxic to dogs, it's called N-propyl disulphide
@@pepre7594 should not give pork to dogs either.
@@dogwalker666 yeah I heard that when I got my dog 7 years ago. Do you know the reason because my guy is like a machine and will nick anything he can reach then not get sick
This must take a long period before getting the taste right. I'd love to have a taste of it
Heyy
Babatunde do you have a time machine???
Babatunde gets access to Mike's videos early, I think it's mutual too. Very cool
@@igiveup.1384 🤣🤣
@@badgerboy4448 Nothing to do with timezones. AEs comment is 4 days old while the video is released to the public today.
Hi Shrimp, old school vegan here. I can highly recommend sosmix, it's very versatile due to the fact it is a dry mix, you can add your own herbs and spices if you want or it just tastes great on its own. You can make traditional bangers or incorporate it into something more exotic like vegan meat loaf or my favourite stuffed marrow. You might have to go online to buy it, Alternative Stores stock it, or you could ask your local health food shop to stock it. You won't find it in any supermarket though.
I used to use Sosmix all the time, I haven't been able to find it anywhere in recent times.
@@chrissilverhand1 just checked alternative stores and they have it in stock. 1kg is £10 although you'll probably have to pay postage. Might be free delivery on orders over £30
@@Stockportbythesea Thank you, I'll give them a try.
That "It's an outrage" made me laugh quite a bit
Me too, was that a Mighty Boosh reference? Haha
@@PiousMoltar Sounds to me like the old guy character that Techmoan has when he does his puppet skits. I don't know if that's based on something else though.
Swear i've seen you everywhere 🤣
@@fourseven9121 I am in your walls my guy
@@nanchou7139 You want some food?
I always look forward to Eva's opinion.
And she's so sweet and polite.
Eva seemed 'a bit under the weather' ? Maybe just quiet.
It's really Eva's channel. She's the puppet master making Atomic Shrimp make all these videos!
the doggo is more of the 1st opinion than the 2nd opinion lol
With the onion, she shouldn’t have eaten it. Hopefully she didn’t feel too bad after.
I always read it as ""This-Isn't-Pork" sausages" but it is way too annoying to parse for what should be something you pick up on a supermarket shelf.
As a veggie, these videos are both interesting and useful. Thank you!
I read it as "this isn't (a container of ) pork sausages". The "this" referring to the container as a singular unit, which is correct grammar.
How is life as a vegetable? Sounds rough
That Thar Ain't No Pork Sausages None
@@skrimper yeah, the funny thing is if she doesn't change her diet she will actually be in a vegetable state soon... so i guess vegans like that!
@@bitterlemonboy I am vegetarian, not vegan. There are plenty of sources of proteins and fats that aren't meat, and vegetarian humans have existed for decades if not centuries and lived full lives without going comatose.
I get that it's much harder to get a balanced and complete diet if you're vegan, but come on - humans are omnivorous partly because it helps us survive when certain food sources are scarce.
I was convinced you added the "nobodyreaddddsssthhese" on the back lmao
I know not whether it was intentional but Gregg's achieved a high level of sausaginess with their vegan sausage rolls. They have the occasional crunchy/rubbery bit that pings around the inside of one's mouth when firmly chewed.
As kids me and my sister called those bits in sausages "Boing".
"Don't get Bowyer's mum" we would implore "There's too much boing ".
I'd be very interested in your take on IKEA's vegetarian hot dogs. I just had them this week and was pleasantly surprised. More importantly, they're aggressively marketing them and such a large producer that they can have a significant influence on the market. They're currently available in NL/DE/BE for €0.50 - with bun and toppings.
That sounds amazing! I once tried IKEA "vegballs" (or however that would translate to English) in my country (Russia) and was very disappointed, as they weren't even trying to be meatballs in anything but look and were literally just vegetable balls, with large pieces of green peas inside and everything. I'd really love it if they sold these hot dogs you're talking about here, especially for such a ridiculously low price.
@@valeriavagapova The first months the ikea vegetable balls came out they served them with a good couscous and a super tasty mango slaw. I am still waiting for that mango slaw to come back. Now these ikea vegetable balls are boring.
They are $1 here in IL
My mum treid them ( shes vegetarian ) and her opinion is that they are pure garbage
@@valeriavagapova yeah the vega meatballs are awful. the hotdogs are good, maybe the medium is better for veg
I know you will probably not see this but you are my absolute fav channel in terms of absolute reviews of "meatlike" products. My brother has been a vegan for 6 years and I try my hardest to make the best food I can within the guidelines of veganism for him even though I am simply a pescatarian. You really do help out loads more than you could imagine.
Love the Mighty Boosh reference, perfect Tony Harrison impression, next video champagne on me golden Graham’s
Interesting that you detected a sour note: there's nothing in the ingredients that should give a low pH, and indeed CaOH in there as an acidity regulator. How close to the Use By date was the pack when you cooked it?
It was a day or two before the use by
I really like your continued exploration of vegan and vegetarian alternatives as a meat eater. Always happy to reduce the amount of meat I consume, so it's all about where I can find alternatives that, well... that don't suck.
and why would you want to reduce the amount of meat you consume? eat locally grown pasture fed meat nothing better for your body and the environment too!
@@davidbutlin8271 that's simply not true.
@@davidbutlin8271 it's called caring for other sentient life David 👍
@@davidbutlin8271 why the f**k do you care about the amount of meat they eat?
@@davidbutlin8271 I personally went vegan just so I can irritate meat eaters.
Almost mistook this for an "Ordinary Sausage" video
Been watching your stuff for about two years now. Good to see your videos picking up in popularity.
Hahahaha 7:26 she actually did look like she was about to talk to you. Eve is so cute.
Great vid mate!
OMG, if they ever need voiceovers or give Tony Harrison his own podcast, you’re a lock! 😂 Thanks for the giggle.
At least in the United States a meal is normally singular in number. "Meat and potatoes is what's for dinner" is proper grammar. However, you would use "Meat and potatoes are what is for dinner" if you're listing ingredients used in your meal.
So the product's name was gramatically correct after all.
i dono if you where channeling your inner "mighty boosh" when you said "its an outrage" but thats what got called up in my mind
agreed
'impossible burger' credits their great success to a single ingredient called 'plant hemoglobin.' Shrimp, could you please look into this strange red liquid and tell us what's so special about it.
Haemoglobin are the Oxygen carrying proteins in the blood (specifically in red blood cells), and there are other similar related molecules which also have Oxygen carrying capacity. One of these is myoglobin which is found in muscle and is why rare steaks can 'bleed'. Plants particularly legumes (peas, beans etc) have a similar molecule leghaemoglobin, which is structurally similar to the other molecules. It's role is to carry oxygen in the roots of the plants to allow the plants to do energy expensive chemical reactions (e.g. nitrogen fixation). Due to the similar structure, and shared red colour to myoglobin (which is involved in the juicyness and colour and flavour of steaks) it is likely that impossible burgers are using it to recreate some of those elements.
It's so weird they use that instead of regular beet juice like other brands use.
Man, I love your videos, I started watching you in like 2018 and you never cease to impress me with quality of your content, it's always amazing :)
Whoever the madlad is who wrote that filler space on the back of the package needs a raise. Llolllllllllsbyeeeee
what a video to be uploaded just as I sit down with a fry up, good timing
The flavorings used in sausage are kinda designed to cover possible off flavor so these might work out well. Texture can very alot with sausage too. Could get dry real quick tho.
They shouldn't write pork sausages on it if it isn't pork sausages.
Your comment contains the words 'pork sausages' twice, but no actual sausages
@@AtomicShrimp you can't confuse my comment with real pork sausages, though
Bangers is a name used to avoid laws pertaining to the amount of meat, fat and fillers in sausages.
Eva is so polite. My dog wouldn't be patiently waiting for the food to be handed to her like that
"This isn't bacon" is great, very good stuff.
The only thing I dislike about plant based meat replacesments is that I can't tell them from real meat which is annoying as a diabetic because the carb contents very wildly
The Mighty Boosh reference? "It's an outrage"
Honestly I wouldn't have been surprised if Eva had spoken just then.
I feel like it will just happen one day
Your build up to what they should be called was perfect - I laughed out loud when you renamed them 😃
Have you ever considered making your own version of meat free alternatives at home? I'd like to see that. Just an idea. Have a great day Mike :) Edit, also thinking back, I've never heard of a Sulphite allergy. That must be an oddity to deal with, with things such as cheap wine or cider.
If you haven't seen it already, the channel Sauce Stache has a lot of really cool-looking fake meat recipes.
i’d love to see shrimp make a sauce stache recipe
Definitely, I really like his recipes but find him really annoying and overly American. Like he's been fried in America coating but also smothered in America sauce.
I have sulphate allergy, long ago I found that if I drank cheap cider I would soon suffer an asthma attack.
The Sulphite allergy is a tricky one for sure - and it's pretty severe when it hits - Jenny has to carry epi-pens and has been rushed to hospital and emergency intubated on several occasions.
Wine is just off limits for her; meat products (actual meat, that is) with sulphites seem to be OK when they are cooked - I think the sulphites combine with the proteins in the meat in such a way as to no longer trigger the reaction (in fact it's the raw sulphites denaturing the proteins in the human body that triggers the reaction, so that makes sense).
Even my homemade mead, to which I added no sulphites, triggered a reaction the other day. I thought it would be OK to add some to a casserole, but within minutes of eating it, her eyes were all red and swollen (fortunately antihistamine tablets managed the symptoms this time)
"Breakfast in bed?" Cracked me up 😂
Thumbs up for Tony Harrison reference.
Love the vegan/ plant based reviews! As a vegan I think reviews are vital to make our products better
I thought fake sausages needed batteries
😂
“This isn’t pork sausages, it’s beef”
That impression at the start was spot on
omg I died hearing "It's an outrage!" Bringing me back to my Mighty Boosh days :)
Can't wait for another limited budget food challenge
Vegetarian Mexican chorizo might be interesting to try; since it's so heavily spiced I think it's an easier flavor to imitate. (Also with the brand I've tried, Cacique, their pork chorizo has soy protein filler in it anyway so the texture of the soy only version is remarkably similar.)
@@jojomojo508 Do you know where to buy Soyamigo in the US? Looking at their website it doesn't seem like they ship outside Mexico.
Chorizo is from Spain/Portugal region.
@@fandangobrandango7864 Spanish chorizo is dry cured while Mexican chorizo is eaten fresh.
This looks like some of the "Assorted, regulated meats" in Slaughter Cross' Foreign Restaurant.
They take the naming one step further than "I can't believes it's not butter"
I haven’t tried this variety yet, I used to really like the Tesco veggie Cumberland sausages but when they changed the recipe (they took out palm oil, which is good in theory) the sausages just didn’t taste pleasant anymore. Love these videos
I can't wait to get home and make myself a vegetable stir fry sandwich just to get an idea of what these sausages taste like.
I put some real sausages on my grill and I know they smell and taste just fantastic.
OMG the packaging saying "this is'nt" instead of "these aren't" keeps catching my ear
I LOVE the mighty boosh reference
As a vegan I love these videos as you work through it all from a no vegan perspective and it helps when I'm cooking for my family
I will try to eat more meat to make up whatever minuscule dent your making in your non meat eating ventures.
@@BakedTatoes unnecessary?? why are you here lmao
@@valentino6462 to be a dick to the liberals. Plus I'm subscribed because I enjoy the regular content excluding the vegan crap.
@@BakedTatoes so youre a subscriber whos also a dumb ass troll? I see this is a new trend.
If they had just formatted it so that the "this isn't pork" and "sausages" were separate it wouldn't have been wrong
You should try the MacSween Vegetarian Haggis (if you haven't already) versus their regular version, containing pluck and all - I'm eating some at this very moment and it made me interested to hear your assessment. I'm finding it has that starchiness of beans, but the oats and spices make it a a suitably Haggis-y experience, but without that iron-tang you get from offal. Overall: I wouldn't be fooled, but I would be satisfied if someone served it to me for Burns Night.
Love "The Mighty Boosh" reference - Tony Harrison would be proud. Great vid as ever!
I love your channel. Would love to see more one or two pound challenges. You are very unique and resourceful. You’ve helped me a lot during these tough times! Cheers from Long Lake, Minnesota. Born in U.K. Carry on !
I'm not sure if you are getting bored of fake meat yet. If not Aldi has released its own brand fake bacon that is at least as good as the branded versions but considerably cheaper.
These are so much better than any sausage substitute available here in New Zealand, I’m actually mildly envious.
Omg the wit is on fire today! Love it, always enjoy your videos shrimpy boy. Peace out.
Where do you stand on 'I can't believe it's not butter!' - I for one find it to be an inferior product to butter, especially as a sexual lubricant.
I tried to stand on "I can't believe it's not butter" but I slipped.
loved the blurb on the back.
"haveihitthewordcountyetwambamthankyoumaam"
Tip:
If I have bland or almost flavourless vege sausages, I roll them in vegetable oil, then roll them in a little “Gia” garlic paste (coat evenly) and sprinkle a beef oxo cube on all sides. Doing this, ensure you only do it for the last 15 mins of oven time. Always a winner 🎉
‘This isn’t pork sausage’ would work too
They were one letter away from not sounding completely inept.
I don't know if they sell these in Europe but in the USA there's a brand call "Field Roast" Apple Sage or Smoked Apple Sage vegetarian sausage. It falls under the category of "Seitan". It's surprisingly great.
No comment on the pseudo-sausages. I'm a dedicated carnivore. I'm also an English writing major who does copy editing as a side gig. I admit to experiencing an icy shudder upon seeing the product title. The manufacturer desperately needs a good copy editor.
for your healths sake, i hope you are an omnivore.
Okay. You got me Thomas Herzog. I am indeed an omnivore. I did have a salad with my ribeye steak. Lol.
I'm not vegetarian or vegan but I've found Richmond's meat-cree sausages to be very tasty indeed. I think they're mushroom-based or something but they taste great yeah
The brown sauce brigade? Pah!!! The BUTTER mob assemble!!!
Extremely good wordplay bait and switch that reminded me of the 'Parrot Essay' sketch from Not the Nine O clock news.
Well done sir!
Have you tried Linda Mcartney vegetarian sausages? They are my favourite and have a more coarse texture and meaty flavour. I’d love to see what you think of these. Thanks for another great video and keep up the good work.
agreed! and there burgers are pretty good as well
I had the Linda McCartney sausages 2 days ago with some mash. They are the only ones I like 👍
@@laurenwells6004 oh yes mash and some onion gravy is a winner 😀
Have you ever had tamarind sauce? I tried it once, and I'm hooked. It's much like a normal barbecue/brown sauce in many ways, but I prefer it's flavor. I actually just learned now that tamarind is a key ingredient in HP sauce, so I guess tamarind sauce isn't too different.
Was that a cheeky boosh reference
It's nice to know I'm not the only one who butterflies sausages for sandwiches
Great video as always! In the search of proteinous meat alternatives, I've recently started making chickpea/butter bean tempeh (instead of using soy beans) and I've found it can be marinated into extremly tasty burgers. Would be a good 2 part video project for you to explore! Tempeh is really really good!
The right coloured sauce is a must. Brown with Cornish pasties ,red for bacon and never serve parsnips with beef. Along with the toast tax in your house, there is legislation for everything
Never understood this at all. Just let people enjoy food. Really curious though what happens to the parsnips with beef?
@@nat3007 Nothing, but as they are quite a sweet vegetable, parsnips don't seem to go with beef in the same way that carrots do. just a personal taste.It was only a tongue in cheek comment.
You are quite right : everyone to their own choice !
I'm aware it was tongue in cheek but I thought you were going to say the parsnips dissolved on contact with beef.
@@nat3007 🙂
Whilst pea protein is fine for dogs, onion isn't. That tiny bit is unlikely to be a problem, but worth being aware of, especially as onion powder is used extensively in vegan sausages and burgers.
powdered allium is used extensively in all kinds of processed anything really
The Cauldron sausages are the best hands down.
Ah, konjac. The flavour never starts.
This time of marketing is so unappealing, it’s like something an 8 year old would do
THIS ISNT PRO SAUSAGES
ah yes and the sky is green
I think what they were going for was
This Isn't Pork: Sausages.
At around 1:30, while reading the ingredients, what is that bold text in the lefthand top saying? Tried reading it, but my interpretationskills ran out immediately. lol
Me too. It hurt to even try. Some gimmick.
Ooh excellent, I asked you in a previous one to do these. My gf says these are very close to the real thing and my brother in law, who is a meat eater, said he couldn’t tell the difference.
Loved your 'rant' in the beginning! And I always appreciate the fact that you try meat-free products. :)
Marketers pay attention to branding - a positive review could read thus:
“This isn’t: worth eating!”
The dog is like: "why are you eating that???"
Oh lol, there we go! A page on Facebook was talking about these - the branding on the back is funny. I was gonna post 'Get Shrimp onto them!" but I didn't. Come onto TH-cam and there you are, posting about it!
Shocked that they didn't taste like Peas, which was actually what I was wondering! Shame butterflying them didn't add anything.
Great Video Mr AT, had me chuckling away to my self.
We would have also accepted "This isn't pork sausage"
"Vinegary sweet and sour vibe" that's probably the ketchup/mustard.
You're forgetting I also tasted them without those things
Eva doesn't want that, she can smell every unnatural chemical in those things!
Love the Mighty Boosh, ‘outrage’, reference -
Already another video? Amazing, everything you do is wonderful shrimp. Love the keyboard, love the food.
"These Are Halal Pork Sausages" there, I corrected it for you.
Thanks for correcting that outrageous name
I'd like to defend the name of the product here. So it couldn't be "these aren't pork sausages" as the name of the company is "this", also the company has a whole brand of different "this isn't pork" products and the sausages are just one of them.
I'd read these like (this isn't pork) sausages
"this isn't pork sausage" and somewhere else "6 sausages/pieces". Easy
05:25 Wow! That's one dollop of English mustard! All credit - I'd be sneezing like a good 'un after eating that amount in one go.
Wheeee 2 Videos in one day! What a treat
"These are not pork sausages"
OH! I never knew