Brussels Sprouts 3 lb.
Vegetable Oil 2 Tbsp.
Salt To taste
Pepper To taste
Apples, thinly sliced 2 cups
Garlic 10 cloves
Field Roast™ Spicy Mexican Chipotle Sausage Crumble 2 lb.
Apple Cider Vinegar 1/4 cup
Brown Sugar 1/4 cup
Dijon Mustard 1 Tbsp.
Tarragon, fresh, chopped 1 Tbsp.


  1. Deep fry sprouts until golden brown and crispy. Season with salt and pepper; set aside.
  2. Meanwhile, sauté apple slices and garlic cloves in oil until lightly golden.
  3. Add vinegar, maple syrup and mustard to the pan; reduce until dry.
  4. Add Spicy Mexican Chipotle Sausage Crumble to the pan; cook until heated throughout and the apples and garlic are tender.
  5. Toss in the crispy sprouts and tarragon; serve.