My mom has been making this incredible dip with spicy italian Sausage with green Apple and sage for years. It’s a family favorite and is always a crowd pleaser. However, I have never been able to eat it.
Now that I have found vegan/plant-based sausage alternatives that has changed. I was able to recreate her delicious appetizer while making it completely vegan friendly. To say this was exciting for me would be an understatement!
This recipe is also extremely accessible for any type of cook. It’s not over complicated and only requires a few ingredients. This dip pairs perfectly with really good crusty bread!
- 2 tbs of extra virgin olive oil
- 1 tsp or more of dried red pepper flakes
- 4 fresh sage leaves, chopped OR 1 tbs of dried sage
- 1 green apple, finely chopped
- 3 cloves of garlic, minced
- 4 links of plant-based italian sausage, I used Fieldroast, crumbled with hands
- 1/2 tsp Coarse Sea salt
- 1/4 Coarse black pepper
Place a medium/large skillet on high heat and pour in 2 tbs of evoo. Then when hot add in your red pepper flakes and sage, the heat will help to release the flavors in the dried spices. Add in your finely chopped apple and minced garlic, then stir. When the apples begin to break down and soften you can add in your sausage, crumbling it into the skillet with hands.
Stir in your crumbled sausage and let it cook down for 3-4 minutes. Then add in your coarse sea salt and black pepper. Make sure to taste for flavor and check if you need any more of your spices. Then turn the heat off and add in another 2-4 tbs of evoo. You want this dip to be pretty oily as you will be serving it with thick crusty bread!
Then pour your dip into your favorite bowl and serve alongside slices of warm toasty bread!