Inside The Factory fans have A LOT of complaints about ‘extreme’ vegan sausage production – raging ‘I’d never eat it!’

VIEWERS of Inside The Factory were all left complaining about the same thing as Gregg Wallace got stuck in while watching how a vegan sausage is made.

The show goes behind the scenes of some of the nation’s favourite foods.

The latest episode saw, greengrocer Gregg, 57, visit a Yorkshire team that churn up to 90,000 vegan sausages a day.

They have been making the sausages since 2018, and the process was described as “surprisingly futuristic”. 

However, viewers were not impressed with the vegan sausages’ manufacture, and many said that they “would never eat that.” and expressed concern with the packing.

Taking to Twitter, one wrote: “Sorry but I could not eat anything that has been referred to as ‘slurry’ during its manufacturing process.”

Another added: “Mushroom packaging, not exactly scalable with the time it takes to make.”

A third penned: “Better than unhealthy sodium”. I’d like to see you survive without sodium. I appreciate there’s a balance with everything, but why does the vegetarian/vegan world get so obsessive and extreme about particularities. Like everything else, balance is the key.”

A fourth moaned: “Veggy and vegan stuff is also really over the top with fat as well. They love to add oil to things for flavour along with the salts. Why don’t they use more actual spices or plants?! I’ve never found a proper tasty veggy sausage with nice texture.”

A fifth wrote: “These vegan sausages look good on #InsideTheFactory but there’s far too much salt in them that kills the taste.”

Meanwhile, Cherry Healey discovered how Canadian soy beans are transformed into protein-packed tofu, and she headed to the Scottish coast to harvest a vegan superfood of the sea. 

Elsewhere in the episode, Historian Ruth Goodman uncovered the green shoots of the vegetarian movement in Britain and the high price that British sailors paid when deprived of their five a day.