Sausage in a Snuggie, and other Field Roast Gems

I Heart Field Roast!!!

I received several comments and e-mails on my use of Field Roast sausages in my Thanksgiving stuffed mushrooms. Folks ask if these wonderful sausages were a soy product and what to do with them. The story is, they are not soy, but rather the most sexy combination of veggies. The Italian sausages use an eggplant base, the Chipotle sausages are mainly peppers, and the Smoked Apple Sage are Yukon gold potatoes and yummy apples. They are packed with protein, but it’s all about the vegetables and no one will miss the animals.

You can go to the site and find some outstanding recipes, but I’ve also modified 3 recipes I LOVE to include Field Roast sausage…one for each flavor. If you come up with any of your own, please share. I’m forever looking for ways to bring these babies in my life. I have to say, my very fav is tossing the apple-sage with potatoes, onions, rosemary, olive oil and a splash of balsamic, then roasting for an hour. Heaven. But, try these too!

Spicy Sausage and Sweet Potato Chowder
Serves 8

3 Tbsp. olive oil
1 pkg. Field Roast Chipotle sausage
2 med. onions, chopped
2 lg. garlic cloves, minced
2 lbs. sweet potatoes, cubed into approximately ½” cubes…just eyeball it
1 lb. Yukon gold potatoes, cubed into about the same size as the sweet potatoes
6 c. vegetable broth
1 bag of baby spinach (the size bag you get in the pre-chopped salad section)
Tabasco sauce, salt and pepper to taste

Heat 3 Tbsp. of the olive oil in a pot over medium-high heat. Slice up the sausage in approximately 1” slices and brown in pot. Remove sausage from pan and drain. Put onion and garlic in pan and sauté until onions are clear. Put the sweet and Yukon potatoes in and cook until they are tender, which will take about 15-20 minutes. Add the vegetable broth and simmer for about 20 minutes on medium high. Lower the heat and simmer another 20 minutes. When the potatoes are soft you can either mash everything up a little by hand, or I use my hand blender and zap it a few times. It’s not totally smooth, but a little chunky. Add the sausage and then stir in spinach. Let everything simmer until spinach is wilted. Start adding pepper, salt and Tabasco sauce until you have the seasoning to your liking. Serve warm.

This next one is so good, and so easy. You could sprinkle with parmesan soy or cow cheese and put over pasta or serve it on it’s own. I’d never had traditional Italian sausage and peppers until this one. Now I’m addicted! Hope you love it too.

Italian Sausage and Peppers
Serves 4

4 sweet bell peppers (I mix colors, but use whichever you like)
1 pkg. Field Roast Italian sausage
1 fennel bulb, sliced and then diced into chunks
1 lg. yellow onion, diced into chunks
1/4 c. olive oil
2 cloves of garlic, minced
1 Tbsp. dried oregano

This is so easy, you’ll die. You just chop the veggies and sausage up in a large bowl, then toss with oil. Add garlic and oregano and keep tossing. Dump everything into a large skillet and cook over medium heat. You want the veggies to cook and brown slightly, and sausages to brown. Again, this is great over pasta, but just as good with roasted potatoes, polenta (omg, imagine smoked Gouda polenta??). You will love this!

Sausage in a Snuggie
Serves 4 meals or 16 snacks




This is a quickie, since the sausage take very little time to prepare. I like to brown mine first though, instead of cooking it all in the crescent roll, but do whichever.

Pam or vegetable oil spray
2 little pipes of crescent rolls
1 c. rough honey mustard
1 c. shredded cheddar cheese (you could easily eliminate this, but I’m thinking the crescent rolls would disqualify this from vegan anyway)
1 pkg. Field Roast Roasted Apple Sage sausages

Preheat oven to 400. Prepare a cookie sheet with the vegetable spray. If you’re making this for 4 use 2 triangles of the crescent rolls per sausage. The sausage comes in 4 links. Before you put the sausage on, take the 2 triangles and close up the perforation. I just kind of pinch it together and smooth it out. Spread about 2 tablespoons of the mustard on the dough and then sprinkle cheese over. Place the sausage in then roll the whole thing up. If you’re making “snacks,” slice each sausage into 4 chunks, and slice each triangle of pastry in half. This isn’t brain surgery…just make a smaller version. Pinch up the seam and then place on the cookie sheet with the seam down. Bake 15-20 minutes, or until pastry is golden.