Field Roast™ Apple & Maple Breakfast Sausage Links 12 each
Oil 1 tsp.

Cider Onion Gravy

2 Tbsp.
Vegan Butter 1 Tbsp.
Onion, large, thinly sliced 1 each
Thyme, fresh, rough chop 1 sprig
Apple Cider ½ cup
Vegetable Broth 1 cup
Cornstarch 2 tsp.
Salt and Pepper To taste

Cider Potato Mash

Yukon Gold Potatoes, peeled, ½” chop 2 lb.
Apple Cider, divided 1 cup + 1 Tbsp.
Salt 1 Tbsp.
Non-Dairy Milk, plain ¾ cup
Vegan Butter 2 Tbsp.


  1. For the Cider Onion Gravy, in a large skillet over medium-high heat, add the butter, onions, salt and pepper, stirring occasionally, for 8-10 minutes or until onions are soft and deeply golden. Add thyme and apple cider, scraping the bottom of the pan to loosen any browned bits; reduce to medium-low and continue cooking for 8-10 minutes until onions are completely soft and caramelized. In a separate bowl, whisk together the vegetable broth and cornstarch until dissolved; add to the onions and cook, stirring occasionally, for 2-3 minutes or until the mixture has thickened into a gravy. Add salt and pepper as needed; remove from heat and keep covered until ready to serve.
  2. For the Cider Potato Mash, in a medium pot, add potatoes, 1 cup cider and enough cold water to cover potatoes by an inch. Add 1 tablespoon salt; bring to a boil. Once boiling, reduce heat to low and simmer for 15-20 minutes or until tender. Remove from heat; drain and set aside. In a microwave-safe bowl, combine milk and 1 tablespoon cider; heat briefly until warm. In a large bowl, add drained hot potatoes and butter; slowly pour in warmed milk and mash to desired consistency. Add salt and pepper as needed; set aside.
  3. In a skillet over medium heat, add oil and Apple & Maple Breakfast Sausage Links; cook for 1-2 minutes per side or until golden brown and heated throughout.
  4. Place a generous scoop of Cider Potato Mash and three Sausage Links onto a plate; ladle Cider Onion Gravy over top and serve.