I’ve yet to try the chicken/apple one - can’t decide what I’d do with it, - or the spinach pesto (though I’m wondering how that would be in something pasta-related). I have bought the andouille and used it in a gumbo-ish dish. I wasn’t happy with the results, but that is more likely because I don’t actually like gumbo than an issue with the sausage. I keep looking at Vons for the beer brats; they’re available at Whole Foods, I’m thinking, but I never go there.
I was actually wondering about using this as a base for a riff on a chili pie/bake thing, with a cornbread crust.
I grabbed a couple bags of the Beyond Meat Feisty Crumbles the other day; vegan and very low carb (and absurdly high protein!) - will use those the next time I make a “spicy ground beef” dish.
http://beyondmeat.com/products/view/feisty-crumble
I do like the company’s Beast Burger, so I’m guessing the crumbles will be decent, especially when a bunch of stuff is added to it.