“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” – Cesar Chavez
This post was sponsored by Field Roast but all words, opinions, and love of these sausages are entirely my own.
It’s my favorite time of year. Fall is upon us. While the temperatures are still soaring here during the day, the nights are cooler, the mornings occasionally overcast, and there is a bit of that mystical electricity in the air that only comes with the changing of the seasons. It’s the time of year that marks the slow but pleasant lethargy that comes with autumn and winter, but also awakens the urge to gather and harvest and connect. I’m gravitating towards fall flavors, cozy recipes, and gathering to break bread with friends and family. Do you feel that shift? I notice it even in sunny Southern California, but I think that’s because fall is in my bones!
With fall also comes football season. While I’m not a religious observer of the sport (I enjoy the occasional game), I can’t deny my excitement in attending a tailgating party with friends. Why you might ask? Coming together with friends…and food. It’s always about the food for me, but that should be obvious considering how I spend my days. Today’s recipe is perfect if you’re throwing or attending a Tailgating get-together. It’s nice to have some delicious plant-based options for your guests or friends who don’t eat meat, but beyond that, it’s nice to have delicious options period. Even if you aren’t vegan this recipe is just good. Plain and simple.
Today I’m bringing you a completely plant-based recipe and not just for the sake of doing so. I genuinely love Field Roast’s sausages and was thrilled at the opportunity to work with them. Their Smoked Apple Sage Sausages are the first I’ve ever tried. Simon and I were looking for some healthier options for dinners some nights and I found these and was very intrigued. *You can find their products at your local Whole Foods.
Made with apples, sage, and potatoes, they have a hint of hickory smoke that lends to their overall sweet and savory flavor. You can use them in countless dishes but today, I’m using them in a recipe inspired by tailgating season—grilled sausages with fun toppings that should definitely make an appearance at your next event. Even if you’re not a die-hard football fan these sausages are still a must!
I used toasted French baguettes as the vehicle for all these ingredients. Then in went the grilled sausages, topped with beer caramelized onions, a garlicky lemon plant-based aioli, and a crunchy Brussels sprout, cabbage, and apple slaw with a mustard and agave apple cider vinaigrette. I love having a blend of flavors and textures in a dish; sweet and smoky sausages, deeply flavored sweet onions, tangy crunchy slaw, all on a warm crusty baguette finished with the brightness of a lemon garlic aioli.
As with all my recipes you can adapt and play with this one. Not a fan of beer? Use bourbon or white wine for the onions or omit the liquid altogether. Use your own favorite dressing on the slaw and if you don’t like raw Brussels sprouts, give them a little char on the grill or stovetop first. I’d love to know what you love to make when you tailgate. And if you don’t, what are some of your favorite sausage toppings? I’m always looking for new ideas! Leave a comment below!
Plant-Based Smoked Apple Sage Sausages with Brussels Slaw & Beer Caramelized Onions
For the Onions
- 5 cups sweet onions, thinly sliced
- 3 Tbsp. olive oil
- ¼ cup of your favorite beer, optional
- Salt to taste
For the Vinaigrette
- ¼ cup Apple Cider Vinegar
- 1-2 Tbsp. agave (depending on how sweet you like it)
- 1 Tbsp. Dijon mustard
- 1 tsp. minced sage
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- 1/3 cup olive oil
- Salt and pepper
For the Slaw
- 2 ½ cups shredded Brussels sprouts
- 2 ½ cups shredded purple cabbage
- 1 cup apples, julienned & tossed in lemon juice
- ¼ cup scallions, thinly sliced
- ¼ cup radishes, thinly sliced
- 1 small jalapeño, diced (optional)
- ½ cup sliced almonds
For the Sausages
- Two packages of Field Roast Smoked Apple Sage Sausages
- Two French baguettes
- 1 cup of your favorite plant-based aioli or mayo
- 2 tsp. lemon zest
- 2 tsp. lemon juice
- 1 Tbsp. minced garlic*
- Pinch of salt
- Fresh cracked black pepper
- Olive oil
*Use less if you’re not a garlic fan.
- To make the onions heat olive oil in a large skillet over medium heat. Add onions and stir from time to time to ensure they caramelize and brown on all sides. Be careful not to burn!
- Caramelizing onions takes some patience, so just let them do their thing and keep an eye on them. At about the 40-50-minute mark they should have deepened to a dark golden color. Sprinkle with salt and cook a few minutes more.
- Next add in beer if using, and continue cooking until all the liquid has evaporated. Set aside until ready to use. These can be made ahead, refrigerated, and reheated.
For the Vinaigrette and Slaw
- For the vinaigrette combine all ingredients except for the olive oil in a mixing bowl.
- Using your stand mixer or handheld mixer, whisk until everything is well combined.
- While still whisking, slowly drizzle in olive oil to emulsify. Season with salt and pepper.
- Transfer to a mason jar with lid and refrigerate until ready to serve.
- Mix all the ingredients for your slaw in a large bowl. Toss with vinaigrette right before serving. *Note: depending on your preferences you may not need to use all the vinaigrette.
For the Sausages
- Brush sausages with a little olive oil and grill on your outdoor grill or a grill pan indoors. Grill, cooking until grill marks appear, turning to cook all sides.
- Meanwhile make your plant-based aioli. Sautee minced garlic for about 2 minutes in 1 Tbsp. of olive oil, until lightly golden. This will mellow out the flavor of the garlic. If you’d prefer to use raw garlic I’d start with 1tsp. and add more if you like a strong garlic flavor.
- Mix garlic, lemon juice, lemon zest, salt, and black pepper into your aioli and whisk to combine. Refrigerate until ready to use.
- Cut each baguette into sections, each large enough to hold a sausage. Warm baguettes in the oven or on the grill for a few minutes.
- To assemble: slice baguette “buns” down the middle and spread with your aioli. Place a grilled sausage in each bun and top with onions and slaw.
- Serve with chips or fries and enjoy!