Cracker Barrel is now serving plant-based sausages. Carnivores don’t.
The popular southern chain restaurant is one of the few places you can grab breakfast after sitting in a real wood rocking chair on the front porch or shopping for a jeweled garden chameleon or a wall sign that reads “Live, Laugh, Love.” .
But a new menu item comes with a side of controversy. Cracker Barrel is ruffling the feathers of some carnivorous customers by offering Impossible Sausage as a protein option.
“Discover new frontiers of meat,” the company said in a Facebook post. “Experience the out-of-this-world flavor of plant-based Impossible™ Sausage the next time you make your own breakfast.”
The company’s decision touched the hearts of some vegetarians.
“Thank you for adding a plant-based fake meat option to the menu,” said Facebook user Laura Warot Jones in a comment. “Every year, more and more people choose plants over animals, for their health and/or for the planet.”
“I’m so grateful you added 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 benefit of myself and all living things, including our planet. Thank you.”
Meat-eating Facebook users had some racier 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,” commented Facebook user Mark Vige. “DON’T TREAD ON MY PIG!”
The avalanche of negative comments was pushed back.
“Lone star tick disease is spreading and some of you are going to have to eat a metaphorical crow with your vegan sausages after the ticks make you allergic to meat,” Facebook user Folk Breenhin wrote. his panties in a bundle over other people’s business.”
Cracker Barrel told USA TODAY in a statement: “We are always exploring opportunities to expand the way our guests experience breakfast and provide options to satisfy every palate.”
Cracker Barrel launched the Impossible sausage last year in 50 select stores as it looks to expand its menu to accommodate vegetarian diets.
Sara Edwards is a consumer news intern at USA TODAY. You can follow her on Twitter @sedwards380.