Beyond Sausage on a Bun
Juicy plant-based sausage seared to perfection, tucked into a soft toasted bun and loaded with your favorite toppings. All the satisfaction of a classic street cart sausage without the meat, ready in under 15 minutes — perfect for a quick lunch or backyard cookout.
For 4 servings
- prep · ~2 min
Prep the vegetables and preheat the pan.
1.Thinly slice the onion and bell pepper into strips.2.Set a grill pan or skillet over medium heat and add the olive oil. - saute · ~7 min
Sauté the onions and peppers.
1.Add sliced onions and bell peppers to the hot pan.2.Season with a pinch of salt and black pepper.3.Cook, stirring occasionally, until softened and lightly charred at the edges, about 6 to 7 minutes.TIPDon't crowd the pan — give the vegetables room to char rather than steam. - rest
Transfer veggies and keep warm.
Move the cooked onions and peppers to a plate and cover loosely to keep warm.
- grill · ~7 min
Grill the Beyond Sausages.
1.Place the sausages in the same hot pan.2.Cook for 6 to 7 minutes, turning every couple of minutes with tongs to get an even sear on all sides.3.Look for a deep golden-brown crust and an internal temperature of 165°F.TIPAvoid pressing down on the sausages — you want to keep all the juices inside for the best bite. - grill · ~2 min
Toast the buns.
1.While the sausages finish, open the buns and place them cut-side down in the pan for the last 1 to 2 minutes.2.Toast until lightly golden. - assemble
Assemble the sausage buns.
1.Nestle one grilled sausage into each toasted bun.2.Top generously with the sautéed onions and peppers.3.Add a spoonful of sauerkraut, then drizzle with mustard and ketchup. - serve
Serve immediately while hot.
Place the loaded buns on a platter and serve right away with your favorite chips or a crisp pickle on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper char, use a cast-iron skillet or grill pan — the high heat gives the sausages a crispy skin.
- 2Don't boil or steam the sausages; a dry hot pan creates the best browning and texture.
- 3Toast the buns in the rendered pan juices after cooking the sausages for extra flavor and no waste.
- 4Slice the sausages lengthwise halfway through cooking to double the sear surface area.
- 5Make-ahead: prep the sliced veggies up to 2 days ahead and store in the fridge in an airtight container.
- 6For extra zing, add a dash of smoked paprika or a splash of hot sauce to the sizzling peppers and onions.
Adapt it for your goals.
Spicy chicago-style
Add sport peppers, a dash of celery salt, and a line of neon-green relish to turn this into a vegan Chicago dog with a spicy, tangy kick.
low oilLow-oil
Skip the olive oil and dry-sauté the onions and peppers in a nonstick pan with a splash of vegetable broth to reduce overall fat while keeping the caramelized flavor.
gluten freeGluten-free
Swap the hot dog bun for a sturdy gluten-free bun or a large lettuce wrap to make this celiac-friendly without losing the handheld experience.
smoky bbq meltSmoky bbq melt
Brush the cooked sausages with your favorite barbecue sauce, top with vegan cheddar shreds, and pop under the broiler for 30 seconds for a gooey, smoky twist.
Why this is on our healthy list.
Rich in Plant Protein
Beyond Sausage provides a substantial amount of protein from pea and mung bean protein, supporting muscle repair and satiety without any animal products.
Good Source of Dietary Fiber
The onions, bell peppers, and sauerkraut add natural fiber that aids digestion and helps maintain steady blood sugar levels.
Low in Saturated Fat
Compared to traditional pork sausage, this plant-based version has significantly less saturated fat, making it a heart-friendlier choice for a classic hot dog.
Fermented Gut Support
The sauerkraut topping is a fermented food that introduces beneficial probiotics to support a healthy gut microbiome.
Frequently asked questions
Absolutely. Grill over medium-high direct heat for about 6 minutes, turning occasionally, until nicely charred and cooked through.
