Cracker Barrel now offers vegan sausage. Meat eaters don’t get it.
The popular Southern restaurant chain is one of the few places where you can have breakfast after sitting in a natural wood rocking chair on the front porch or buying a bejeweled chameleon apron or “Live, Laugh, Love” wall sign.
But a new item on the list comes with a side of controversy. The crushing barrel disturbs the feathers of some Carnivorous customers by offering the impossible sausage as a protein option.
“Discover new frontiers of meat,” the company He said in a post on Facebook. “Try the flavor of this world of plant-based Impossible Sausage the next time you make your own breakfast.”
The company’s decision pleased the hearts of some vegetarians.
“Thank you for adding a vegan fake meat option to the menu,” Facebook user Laura Warrott-Jones said in a comment. “Every year more and more people are turning to plants for the sake of the animals, for their health, and/or for the sake of the planet.”
“I’m so thankful for adding this to your list,” Facebook user Scott Richardson wrote. “I have a reason to come back to your restaurant after becoming vegan and now vegan for the benefit of myself and all living things, including our planet. Thank you.”
Facebook users who eat meat had some delicious things to say.
Commented by Brenda K. Do your research.
“You can eat my sausage when you grind it out of my cold, dead hands,” Facebook user Mark Feig commented. “Don’t chase my ass!”
The influx of adverse reactions led to some adverse reactions.
Facebook user Volk Brenhen wrote: “The lone star tick is spreading and some of you will have to eat some figurative crow with vegan sausage after the tick makes you allergic to meat.” Their panties are confused above the work of others.”
“We’re always exploring opportunities to expand how our guests experience breakfast and offer options to satisfy every palate,” Cracker Barrel told USA TODAY in a statement.
chips barrel Impossible sausage rolled last year at 50 select stores as it looks to expand its menu to accommodate vegetarian diets.
Sarah Edwards is a consumer news intern at USA TODAY. You can follow her on Twitter @sedwards380.
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