This chicken sausage fall vegetable hash is PACKED full of seasonal vegetables and apple chicken sausage. You’ll love how easy this dish comes together and can be customized to include almost any vegetable you have in the house. Hearty, delicious and perfect for fall.
This post is sponsored by al fresco. All opinions are 100% my own.
It’s cold and it’s rainy. I’m guessing summer is officially over. It’s ok though. I took time this weekend to re-pot some houseplants, decorate a new plant shelf for my master bedroom (which I’m redoing and cannot wait to show you!!!) and do some major vacuuming since my lovely cat Toby pulled one of my spider plant babies out of its pot and onto the floor.
Cats. Cant’ live with them. Can’t live without them.
In non-plant related news, I made this hash and I’m in LOVE! It’s packed full of al fresco chicken sausage (you know I LOVE me some chicken sausage!) and TONS of fall vegetables. I also threw in a chopped apple at the end because it’s apple season and I’m all about that life!
For this chicken sausage fall vegetable hash, I used a combination of sweet potatoes, parsnips, red onion, mushrooms, Brussels sprouts, red cabbage and TONS of herbs. Oh, and garlic. Oh, and an apple.
Always add an apple. Ok, maybe don’t “always add an apple” but it does pair perfectly with the sweet apple al fresco chicken sausage. Plus, it’s apple season so I’m always looking for recipes to use them up. I’m sure by now you have noticed that I LOVE me some chicken sausage because it’s super easy to prepare, makes for a delicious dinner and they have tons of flavors that will work with almost any meal from a hash, pasta, pizza and of course, just plain.
If you’re not familiar with al fresco you’re going to love them! All of their sausages are gluten-free, and 70% less fat and 35% less sodium than pork products.
Wanna know something else about this recipe? It’s a great way to eat a ton of vegetables. I mean, if you’re anything like me you wait to eat the majority of your veggies until dinner so you gotta fill up that pyramid.
Oh, and it’s a great way to throw in some Brussels sprouts because they are one of the best parts of fall.
Agree or disagree?
Say agree. On the stalk roasted Brussels sprouts are CRAZY GOOD!
Looking for vegetable options to switch this up?
Don’t worry if you don’t like some of the vegetables in this recipe. I got you covered with lots of substitutions!
- Red potatoes
- Green beans
- Sweet peas
- Butternut Squash
Looking for even more chicken sausage recipes?
Try my Sheet Pan Chicken Sausage Fajitas, Sheet Pan Chicken Sausage and Vegetables, Chicken Sausage and Vegetable Foil Packet Dinner, Grilled Chicken Sausage Pizza, Pumpkin Cornbread Chicken Sausage Stuffing or my Chicken Sausage and Brown Rice Stuffed Acorn Squash
Chicken Sausage Fall Vegetable Hash
This chicken sausage fall vegetable hash is PACKED full of seasonal vegetables and apple chicken sausage. You'll love how easy this dish comes together and can be customized to include almost any vegetable you have in the house. Hearty, delicious and perfect for fall.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 2 tablespoons olive oil, more may be needed
- 1 (4 pack) al fresco sweet apple chicken sausage, thinly sliced
- 2 parsnips, cleaned and diced
- 1 sweet potato, cleaned and diced
- 2 cups halved or quartered Brussels Sprouts
- 2 cups sliced mushrooms
- 1 small red onion, sliced
- 2 cups shredded red cabbage
- 4 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh sage
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 apple, cored and diced
In a large high sided skillet (it's gets packed so don't use a skillet that is too small) add olive oil and set over medium-high heat.
When the oil is hot add in the sausage and when it's browned remove it from the pan and set it aside, about 5 minutes.
In the same skillet add parsnips, sweet potato, Brussels sprouts, and mushrooms. Stir together, top with a lid and cook for about 10 minutes or until the vegetables are starting to soften. Add more oil if the vegetables are sticking too much.
Stir in the red onions and shredded cabbage. Cook for about 5 minutes or until all the vegetables are soft but not falling apart. Add more oil if the vegetables are sticking too much.
Add in the garlic, rosemary, sage, thyme, kosher salt, black pepper, cayenne pepper, apple, and cooked chicken sausage. Cook for about 5 minutes to help the garlic mellow in flavor and the herbs to combine with the hash.
Taste and add more kosher salt if needed.
Notes: For the Brussels Sprouts either halve or quarter them based on their size. You want to keep the vegetables around the same size they cook evenly. Also, I never peel my parsnips or sweet potatoes. I just wash their skin clean.