Are you a fan of Burger King’s breakfast menu? Have you ever wondered what exactly is in their sausage?
With the recent introduction of the Impossible Croissan’wich, made with a plant-based “pork sausage” patty, the question arises: is Burger King’s sausage pork?
In this article, we’ll explore the history of Burger King’s breakfast sandwiches, the ingredients in their sausage, and the rise of plant-based alternatives in the fast-food industry.
So sit back, grab a cup of coffee, and let’s dive into the world of Burger King breakfast.
Is Burger King Sausage Pork?
Burger King has been serving breakfast sandwiches since 1978, with the Croissan’wich being their first major breakfast sandwich product. The company sells slightly different versions of breakfast sandwiches between international markets, using local breakfast traditions and tastes to cater to those regions.
But what about their sausage? Is it made of pork? The answer is yes, traditionally Burger King’s sausage has been made with pork. However, with the recent introduction of the Impossible Croissan’wich, Burger King is now offering a plant-based “pork sausage” patty made by Impossible Foods.
This move towards plant-based alternatives is not unique to Burger King. In fact, many fast-food chains are investing in meatless breakfast sandwich options. Dunkin’ partnered with Beyond Meat for its Beyond Meat breakfast sandwich, which is offered at more than 9,000 locations. It’s a sign that consumers may be interested in incorporating alternative proteins into the breakfast category considering some 95 percent of consumers who bought a plant-based burger last year also ate meat, according to NPD Group data.
Burger King’s move towards plant-based alternatives is also a smart business decision. The fast-food chain has benefitted from media buzz plus increased foot traffic and check size ever since it unveiled the Impossible Whopper back in August 2019. It’s no wonder that the fast-food giant wanted to expand that popularity to its breakfast menu.
The History Of Burger King Breakfast Sandwiches
Burger King’s journey into the breakfast market was not an easy one. In fact, it took four years of testing and development before the fast-food chain finally debuted its breakfast menu in 1982. This delay was due to the unique challenges that Burger King faced in adapting their flame-grilling methods to breakfast items. Unlike McDonald’s, whose grills could be easily adapted for breakfast offerings, Burger King’s flame broilers were not as adaptable. It took a long time for the company to come up with an efficient and delicious set of menu items that their restaurants could cook with their existing equipment.
One of the most popular breakfast sandwiches offered by Burger King is the Supreme Breakfast Sandwich, formerly known as the Enormous Omelet Sandwich. This sandwich consists of sausage patties, bacon, eggs, and American cheese on a sesame seed bun. The sandwich was first introduced in 2005 and attracted significant media attention for its high fat and caloric content. However, it helped boost Burger King breakfast sales by 20%.
In 2019, Burger King partnered with Impossible Foods to introduce the Impossible Whopper, a meatless version of its signature menu item. The success of this product led to the introduction of the Impossible Croissan’wich in 2020, which features a plant-based “pork sausage” patty made by Impossible Foods. This move towards plant-based alternatives is a reflection of changing consumer preferences and a desire for more sustainable food options.
What’s In Burger King’s Sausage?
Burger King’s traditional sausage patty is made from a blend of pork, salt, spices, corn syrup solids, dextrose, monosodium glutamate, hydrogenated soybean oil, and flavorings which include maltodextrin, grill flavor from soybean oil, modified corn starch, and corn syrup solids. This combination of ingredients gives the sausage patty its distinctive savory taste and texture.
However, with the introduction of the plant-based Impossible Croissan’wich, Burger King’s “pork sausage” patty is made from a blend of vegetable proteins, oils, and flavors. This alternative sausage patty has been designed to mimic the taste and texture of traditional pork sausage while being completely plant-based.
Regardless of whether you choose the traditional pork sausage or the plant-based alternative, the Sausage, Egg & Cheese Croissan’Wich remains a popular breakfast choice at Burger King. With a total of 515 calories per serving, this sandwich is a hearty breakfast option that can be customized to suit individual tastes.
The Rise Of Plant-Based Alternatives In Fast Food
The rise of plant-based alternatives in fast food is a trend that has been gaining momentum in recent years. Burger King, White Castle, and Carl’s Jr. were among the first to offer plant-based meat burgers made by giants Impossible Foods and Beyond Meat. Now, a wide variety of national burger chains—from Red Robin to Fuddruckers—offer at least one plant-based burger option.
According to SPINS and Nielsen data, “Plant-based pork was one of the fastest-growing plant-based meat categories in dollar sales last year and surged 14% between 2018 and 2019.” This trend is likely to accelerate due to current global pork shortages caused by the African Swine Flu crisis. Plant-based meat manufacturers are starting to look beyond the burger, with many investing in meatless breakfast sandwich options.
Breakfast is a lucrative, relatively un-crowded space primed for plant-based products. 2019 may have been the year many fast-food restaurants introduced meatless burgers, but 2020 is shaping up to be the year they expand offerings to vegan sausage, eggs, and more. Impossible Foods has an advantage since Burger King is a national chain, while Dunkin’ is mainly on the East Coast.
The plant-based pork category is currently worth $130m and makes up 1% of the $12.7bn fresh pork and sausage market in US retail, according to SPINS and Nielsen data commissioned by the Good Food Institute and the Plant Based Foods Association. If consumers adopt plant-based pork with the same vigor as other plant-based foods, the category could exceed $1.5 billion in U.S. retail alone within the next decade. Just imagine the opportunity when you factor in China, which consumes approximately half of the world’s pork.
The move towards plant-based alternatives in fast food reflects a larger trend towards healthier, more sustainable eating habits. As consumers become more conscious about their health and environmental impact, they are seeking out alternatives to traditional meat products. The rise of plant-based alternatives in fast food is not just a passing fad; it’s a sign of changing times and changing tastes.
Burger King’s Introduction Of The Impossible Croissan’wich
Burger King’s latest addition to its breakfast menu is the Impossible Croissan’wich, which features a plant-based pork sausage patty made by Impossible Foods. The patty is essentially a pre-seasoned, pre-formed patty of its plant-based pork, and it will be included in the Burger King Impossible Croissan’wich along with egg and cheese. The sandwich will be available at select Burger King locations in five markets starting on January 13.
This move towards plant-based alternatives is not only a way for Burger King to challenge competitors like Dunkin’, but also a way to tap into the lucrative and relatively un-crowded space of plant-based breakfast products. According to industry watchers, the craze for plant-based products is being driven by a desire for more environmentally and animal-friendly foods.
Burger King’s introduction of the Impossible Croissan’wich also follows the success of the Impossible Whopper, which helped increase foot traffic and check size for the fast-food chain. With this move towards plant-based alternatives in its breakfast menu, Burger King is smartly capitalizing on the growing trend towards alternative proteins in the breakfast category.
Taste Test: Impossible Croissan’wich Vs. Classic Sausage Croissan’wich
Now that Burger King has introduced the Impossible Croissan’wich, it’s natural to wonder how it compares to the classic Sausage Croissan’wich. As someone who has eaten countless Sausage Croissan’wiches, I was curious to try the new plant-based version.
I can happily report that the Impossible Croissan’wich is about 95% as good as the classic Sausage Croissan’wich. The texture of the plant-based sausage patty was excellent – it wasn’t chewy or gritty at all. Coupled with Burger King’s classic fluffy egg and croissant, it actually had the exact same bite as a regular Croissan’wich.
However, the flavor of the sausage was slightly off. The Impossible Sausage seemed to overcompensate, and pump too much of that smokey sausage gravy spice that always puts me in mind of Stove Top Stuffing. It wasn’t bad, but it wasn’t quite as good as the classic Sausage Croissan’wich.
