One of the first recipes I ever posted after starting the blog was for Sage, Apple, and Sausage Sandwich with Field Roast. That’s right, way back in 2012. I had toured the Field Roast facility in Seattle and was inspired to create a dish using their unique meatless sausages. I started by mirroring the ingredients in the sausage itself: potatoes, onion, garlic, apples, and sage. In the last seven years I’ve changed a bit, the blog has evolved, my food photography skills have improved somewhat, and the recipe, well…
I had a pack of Field Roast Smoked Apple Sage Sausage on hand recently and remembered this recipe. I made it and then remembered how surprisingly delicious it is! The recipe has withstood the test of time! It’s sweet and savory and full of all kinds of pleasing textures. It’s vegan as is, but once I sprinkle a little cheese on top it really, really tastes like a bowl of comfort food.
After this successful meal, it felt a little like the recipe had been resurrected; previously long-forgotten, at least by me. So, I thought it needed an update for 2020, especially now that the blog has a handy recipe plug-in that is a little more user-friendly for readers and because I want to bring it to the top of the pile again so perhaps someone will see it and give it a go in their kitchen. (And, it’s perfect on it’s own this time…no need to make it into a sandwich.)
So here you go. A handy one-pot meal that packs a flavorful, and plant-protein-rich, punch.
- One 12.95-ounce package Field Roast Smoked Apple Sage Sausage (4 links), quartered lengthwise and cut in ½-inch chunks
- 1 tablespoon olive oil
- 2-3 Yukon Gold or yellow potatoes, cut in ¼-inch dice (about 2 cups)
- 2 small or 1 large leek, white and some green parts, quartered lengthwise and thinly sliced (about 1 cup)
- One 14.5-ounce can diced or crushed tomatoes
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons fresh garlic, minced
- 1 teaspoon onion powder
- ¼ teaspoon celery seed
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- 2 cups diced red cabbage
- 1 large honey crisp apple, cored and cut into ½-inch pieces (about 2 cups)
- 3 fresh sage leaves, chopped
- Sharp cheddar cheese, optional
- Heat large skilled coated with pan spray over medium heat. Add sausage chunks. Cook 5 to 6 minutes, stirring or flipping occasionally so you get lots of brown and crispy sides. Remove sausage from pan and set aside.
- Heat olive oil in same large skillet over medium high heat. Add potatoes and cook 5 to 7 minutes, turning occasionally until nicely browned. Turn up to medium-high if not browning to your liking.
- Add leeks and cook for 1 to 2 minutes or until softened.
- If using diced tomatoes, puree with a blender or immersion blender first. Add pureed or crushed tomatoes, water, salt, pepper, garlic, onion powder, celery seed, cumin, and coriander to skillet. Cover and bring to a boil. Reduce heat and simmer, covered, for 3 minutes.
- Add cabbage and continue to simmer, covered, for 6 minutes or until potatoes are tender, stirring occasionally.
- Add diced apple and simmer 3 minutes more, uncovered, until apples are heated through and most of the liquid is gone.
- Stir in sage and sausage and continue cooking briefly until sausage is just heated through.
- If desired, serve sprinkled with shredded sharp cheddar cheese.
I think this dish would be extra delicious with fire-roasted canned tomatoes if you have some on hand.
I use Honey Crisp apples for their sweetness and crunch, but I believe any apple would be dandy in its place. Maybe even the newly released Cosmic Crisp!
To save yourself some time you could replace the cabbage with pre-cut bagged cabbage, green or red.
If you give this a try, let me know what you think. You’ll either help reinforce my idea that I can occasionally come up with a decent recipe or help me realize I should let sleeping dogs lie.
This is not a sponsored post. I’m a fan of Field Roast products and happily buy them on my own on a regular basis.