Smokylicious Vegan Sausage & Brussels Sprouts Hash

With Sweet Potatoes & Maple Chipotle Crema

Are you short on time? Then this recipe is perfect for your time.

This one-pan hash recipe is not just easy to make. It also has great flavor that is into everyone’s taste.

Just with field-roast, apple-sage sausages tossed in smoked paprika, sauteed with brussels sprouts and sweet potatoes, then drizzled with maple chipotle sauce and toasted pumpkin seeds makes this dish a whole lot of flavors.

Just sautés the smoky sausage with brussels sprouts hash with sweet potatoes, then add maple chipotle cream.

With the sweet potatoes crisp up alongside the brussels sprouts for an authentic taste of autumn. Where the sweetness of maple syrup and lime are balanced by spice of chipotle in the maple chipotle cream.

The combination of ingredients will guarantee you that you’re going to love it.

A perfect recipe for a solid fan of brussels sprouts and sausage.

This recipe is so delicious and at the same time a comforting food that will complete your day.

Once you taste it, you will crave for more!!!

Sausage & Brussels Sprouts Hash

Nicole Kearsley
Short on time? This one pan hash is ready to eat in under 30 minutes. Field roast Apple-sage sausages tossed in smoked paprika sauteed with brussels sprouts and sweet potatoes then drizzled with maple chipotle sauce and toasted pumpkin seeds makes this dish a whole lot of yum.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine Mexican, Vegan
Servings 2


  • 4 pieces Field roast Apple-Sage sausages sliced
  • 1 pound Brussels Sprouts trimmed & halved
  • 1 piece Large Sweet Potato cubed
  • 1 tablespoon Chipotle Pepper in adobo
  • 2 tablespoons Maple Syrup
  • ¼ cup Vegan Mayonnaise
  • 1 piece Lime
  • 2 teaspoons Smoked Paprika
  • ¼ cup Pumpkin Seeds


  • Combine the chipotle in adobo, maple syrup, vegan mayonnaise and juice from the lime. Add a pinch of salt and mix. Set aside.
  • Place a large nonstick skillet or cast iron pan over medium-high heat. Toast pumpkin seeds until they start to pop, approximately 4 minutes. Remove from pan.
  • Add 2Tbsp vegetable oil to skillet. Toss the sliced sausages with the smoked paprika. Add the sausages to the skillet, sprinkle and cook, tossing occasionally, until browned on both sides, approximately 4 to 5 minutes. Transfer to a plate.
  • Return the skillet to medium-high heat and add the brussels sprouts and sweet potato. Cook, tossing occasionally, until charred in places, approximately 5 minutes.
  • Add 2/3 cup water, cover and reduce heat to medium-low. Allow vegetables to steam until tender, approximately 4 to 5 minutes.
  • Return the sausage to the skillet and cook until heated through, about 1 to 2 minutes. Season with salt and pepper.
  • Serve hash drizzled with maple-chipotle cream. Sprinkle with toasted pumpkin seeds.


MAKE IT SPICY: Include hot sauce upon serving.
SLOW PAN-ROASTING: Slow pan-roasting (as opposed to boiling) softens the Brussels sprouts and sweet potatoes from the inside while leaving a little bite. Plus, the sweet potatoes and roasted Brussels sprouts get a light smoky aroma and a crisp texture to their outsides.
Keyword plant based, vegan
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