Review: Field Roast Breakfast Sausages

Field Roast Breakfast SausagesI’ve been a big fan of Field Roast for years.  I especially enjoy their apple sage sausages on the grill in the summertime with a hearty helping of sauerkraut and thick layer of stone-ground mustard.  And I can’t tell you how many weekends I’ve wished we were still within a five minute drive to Tony’s Darts Away, where they serve up beer, house-made potato chips, and Field Roast sausages, cooked on a separate vegan-only grill, with all kinds of interesting toppings like roasted garlic and mango melon salsa.

So when I heard that Field Roast had come out with a new breakfast sausage, I was eager to try it.  When I was at Whole Foods last week, I found the breakfast sausages in the refrigerated case next to their other sausages and frankfurters.  The mini sausages come 12 to a pack.  It’s a sweet little size that reminded me of the toy groceries I had in my play kitchen as a child.

Field Roast Breakfast SausagesLike the other Field Roast sausages, the ingredients are similar to the kind of things I use when making vegan sausages at home, except I didn’t have to make them.  I make loads of things from scratch – seitan included – but sometimes it’s nice to let someone else do the work.  Cooking them simply involves adding a little oil to a pan and giving them a brief sauté until browned, being careful not to overcook.

Field Roast Breakfast SausagesSince the breakfast sausages have the flavor of apple and maple, they were similar in taste to the apple sage sausages that are a favorite but with the added faint sweetness of maple syrup.  They are slightly more delicate in texture than the toothsome full-sized sausages with a lovely smoky sweet flavor.

Field Roast Breakfast SausagesThe first time I made them, I had them as part of a hodgepodge breakfast with a chickpea scramble topped with avocado and cilantro, eggy tofu, and roasted potatoes.  I’ve made them again a few times, and I plan on sharing one of my favorite pairings for them in an upcoming post! (Update:  You can find that recipe for Field Roast breakfast sausages with polenta and roasted Brussels sprouts here!)

Field Roast Breakfast SausagesHave you tried the breakfast sausages from Field Roast?  If so, what did you think?

FYI:  I was not compensated for this review, and I paid for the sausages myself.  All of the opinions are totally my own.

Light & Filling Indian Fried Rice

Light & Filling Indian Fried RiceApril is the awkward 12-year-old of months.  It doesn’t quite know what it wants to be yet.  Is it still winter?  Or is it spring?  In the middle of its tweendom, it just can’t quite decide.

Last Saturday was one of those perfect spring days that felt like the earth was giving us a surprise party.  After months of being shut inside or drowning in coats and scarves, the thermostat on the sun finally turned up, and it was time at last to throw open the windows and break out the short sleeves.  David and I spent the day with friends at a park, watching children playing on swings and slides, and then we relaxed on the porch outside, sipping on tall glasses of ice water.

Then yesterday I looked out the window at the very slow moving spring rain and deduced after a squint or two that it was actually not rain at all and instead was… snow.  Not much snow.  Not enough to stick.  Just enough snow to be insulting to the daffodils that had only just started to show their yellowy heads.

Light & Filling Indian Fried RiceBut April is like that.  You’re hungry for farmers markets with their sweet carrots, ripe bell peppers, and spring peas, but the winter-coat-weather doesn’t always get the memo.  So it takes a bit of compromise.  No longer wanting to be weighed down by heavy stews, something refreshing and light is in order – but still substantial and warming enough in case that light spring rain decides to go in an icier direction.

Light & Filling Indian Fried RiceToday’s Light & Filling Indian Fried Rice is just the ticket for that.  It’s called fried rice, but very little oil is involved.  In fact, most of the flavor happens with fresh cilantro, lightly sautéed garlic and ginger, and spices like cumin, coriander, and turmeric that have been pulled through the dish by deglazing with lime juice and a bit of water.

Light & Filling Indian Fried RiceLoaded with vegetables, this is a hearty one-dish-meal that gets better the next day and is perfect for packing into lunches and reheating at work.  The raisins dotting the top give it an edge of sweetness, and I highly recommend adding the optional peanuts or cashews for a bit of salty crunch.

This dish can be tweaked, depending on the vegetables you have on hand.  Just remember to sauté hardy vegetables earlier in the cooking time and lighter vegetables a little later on, so that they don’t overcook and get mushy.

Light & Filling Indian Fried Rice

Light & Filling Indian Fried Rice

Serving Size: Serves 4


  • 1 teaspoon organic canola oil, divided
  • ½ cup yellow onion, roughly chopped in medium sized pieces
  • 1 medium sized carrot, chopped in small to medium sized pieces
  • 1 cup cauliflower, broken or chopped into small to medium sized florets
  • ½ cup fresh English shelling peas, shelled from pods (Frozen peas will also work.)
  • ¾ cup red bell pepper, roughly chopped in medium sized pieces
  • 1 clove garlic, minced
  • ½ teaspoon freshly grated ginger
  • 2 cups cooked long grain brown rice, cold from the refrigerator
  • 1 Tablespoon freshly squeezed lime juice
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • Salt, to taste
  • 2 to 3 Tablespoons of water
  • ¼ cup raisins
  • ¼ cup loosely packed cilantro leaves, roughly chopped
  • Optional topping: Handful of roasted peanuts or cashews


  1. Bring a large skillet to a medium heat and add ½ teaspoon organic canola oil to the pan.
  2. Add onion to the pan and sauté for a couple of minutes, until fragrant and slightly translucent.
  3. Add carrots, cauliflower, and peas to the pan. Continue sautéing for about 7 minutes, until the cauliflower and carrots have softened but still have bite. Using a spatula, stir the vegetables occasionally.
  4. Lower the heat and add red bell pepper. Sauté 1 to 2 minutes more.
  5. Clear a small area in the pan and add the remaining ½ teaspoon organic canola oil. In that small spot, sauté garlic and ginger for a minute or so, until fragrant.
  6. Add the cooked long grain brown rice to the pan along with lime juice, turmeric, cumin, coriander, and salt. Fully combine the rice and vegetables.
  7. Add water by the tablespoonful until all of the spices are evenly incorporated across the rice. Just use the amount of water needed to deglaze the pan (removing any spices that are stuck to the pan).
  8. Stir in raisins and continue cooking a minute or so until warmed.
  9. Stir cilantro into the rice just before serving and top with a handful of roasted peanuts or cashews, if using.