I was a little apprehensive because I don’t actually like Italian sausages. Once I realized that none of these were anything like an Italian sausage, I was beyond thrilled. Tofurkey sent me all three of their magical, savory flavors, which includes Andouille, Spinach Pesto, and Chick’n & Apple. Each has their own unique flavor profile and pair wonderfully with other ingredients.

First I tried the Chick’n & Apple sausages, chopping them into coins and tossing them into a vat of pasta. Along with greens (I used spinach), white beans, vegan cheese, apples, and plenty of onions, these sausages made for the perfect savory dish with just a hint of sweet. Without a doubt, these were my favorite. Plus, they were a hit with my boyfriend and my mom.

My next sausage adventure included some whole wheat crust and spring mix. If you couldn’t guess, I made a greens and Spinach Pesto sausage pizza. Let’s just say that this herbaceous sausage belongs on a homemade pizza. Along with the sausages, I topped the crust with garlic olive oil, caramelized onions, Daiya jack cheese, and, of course, a big ol’ pile of baby greens. This mouthwatering and unique pizza did not last long in our house. We had maybe a slice or two for leftovers, but the rest was gone that night.

Now, for the Andouille sausages. I must admit, I went the easy route and topped them on a bun with some ketchup. I had planned making a Creole-style red beans and rice dish, but alas, life got in the way and I kept it simple. Now, you should know up front that these are spicy, just as the name implies. If spice isn’t your thing, stick with Spinach Pesto or Chick’n & Apple. I personally really enjoyed the flavor of the Andouille sausages, but I don’t think I’d eat them like this again. They’d really benefit from those beans and rice.

Overall, I give these Tofurky Artisan Sausages a thumbs up. If you have a soy or gluten allergy, I wouldn’t suggest partaking as these contain both vital wheat gluten and organic tofu. In addition, they aren’t oil free so these truly are a special occasion treat, great for a barbecue or a comfort food meal.

Rachel Curit is a recent graduate of the University of Maine, an intern with Mercy for Animals, and the blogger behind The Vegan Mishmash.