Cracker Barrel now serves plant-based sausages. Meat eaters don’t have it.
The famous southern restaurant chain is one of the few places where you can have breakfast after sitting in a real wood rocking chair on the porch or buying a jeweled garden chameleon or a wall sign “Live, Laugh, Love”.
But a new menu item comes with a side of controversy. Cracker Barrel ruffles the feathers of some carnivorous customers by offering Impossible Sausage as a protein option.
“Discover new frontiers in meat,” the company said in a Facebook post. “Discover the standout flavor of plant-based Impossible Sausage the next time you create your own breakfast.”
The company’s decision warmed the hearts of some vegetarians.
“Thank you for adding a plant-based fake meat option to the menu,” Facebook user Laura Warot Jones said in a comment. “Every year, more and more people are turning to plants for animals, for their health and/or for the planet.”
“So grateful for adding this to your menu,” wrote Facebook user Scott Richardson. “I have a reason to return to your restaurant after becoming a vegetarian and now a vegan for the sake of myself and all living beings, including our planet. Thank you.”
Meat-eating Facebook users had spicier things to say.
“Bad choice,” commented Brenda K. Mauney on Facebook. “Do your research.”
“YOU CAN TAKE MY PORK SAUSAGE WHEN YOU TAKE IT OUT OF MY COLD DEAD HANDS,” Facebook user Mark Vige commented. “DON’T TREAD ON MY PIG!”
The outpouring of negative feedback had a backlash.
“Lone tick disease is spreading and some of you are going to have to eat metaphorical crow with your vegan sausages after the ticks made you allergic to meat,” Facebook user Folk Breenhin wrote. their breeches in bundles for other people’s business.”
Cracker Barrel told USA TODAY in a statement, “We are always exploring opportunities to expand the way our customers experience breakfast and provide choices to satisfy all taste buds.”
Cracker Barrel rolled out the Impossible Sausage last year to 50 select stores as it seeks to expand its menu to accommodate vegetarian diets.
Sara Edwards is a consumer information intern at USA TODAY. You can follow her on Twitter @sedwards380.