Veggie Sausage Crumble – The Savory Filling You Need

So many ways to Enjoy A simple Crumble

This veggie sausage crumble is versatile for breakfast, lunch, and dinner. Stick it in a roll for a sandwich, or make this your subsequent quiche filling. We promise it will not fail. This savory dish features a vibrant blend of tender broccolini, tangy, sweet sun-dried tomatoes, aromatic seasonings, and hearty, sweet Italian ground sausage. We made a pastry roll and used a wrap with this filling, and it was a dinner and lunch win. 

You could add any veggies or meats, but there’s power in the broccolini and sun-dried tomatoes. Fun fact, broccolini was created in the 1990s as a cross between broccoli and Chinese kale! According to Healthline, broccolini has antioxidant and anti-inflammatory compounds and is high in fiber. The broccolini helps add that earthy and less bitter flavor to the recipe.

As for sun-dried tomatoes, they are packed with vitamin C, helpful if you’re experiencing constipation and contain high amounts of an antioxidant called lycopene. This powerful antioxidant may be able to lower the risk of certain cancers like pancreatic or esophageal (WebMD). This little ingredient gives the sausage crumble that little sweet note.

Done with Little Effort

This recipe will have your back if you’re in a pinch and need to get something on the table. With plenty of leftovers too, you can add this to a taco or pasta. The uses of this veggie sausage crumble are plenty here. Have a pan and a food processor or a cutting board and knife? Great! Let’s get started:

1. Start by preparing the broccolini and sun-dried tomatoes. Trim the very tips of the broccolini stalks, ensuring to keep most of the stalk intact, and chop them on a cutting board. Place the broccolini in a food processor and pulse until finely chopped, then move it to a medium bowl.
   
   
2. Next, put the sun-dried tomatoes in the food processor and pulse until they are roughly chopped, or you can leave them in their julienned form if preferred. It’s OK if some of the marinade gets mixed in. Combine the chopped tomatoes with the broccolini in the bowl and set aside. Optionally, you can chop both the broccolini and tomatoes together in the food processor if it’s capable of handling both at the same time.
3. Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the sausage to the pan, breaking it into crumbles with a spoon. Cook until the sausage is evenly browned, taking about 7 to 10 minutes.
4. Stir in the ground mustard, turmeric, garlic powder, salt, and pepper, ensuring the sausage is well-coated. Continue cooking for another minute.
5. Incorporate the broccolini and sun-dried tomatoes into the pan, mixing thoroughly. Allow the mixture to cook for another 4 minutes.
   
   

This preparation can be served as a filling for sandwiches, quiches, puff pastries, or enjoyed independently. Serve hot and enjoy!

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Veggie Sausage Crumble

This veggie sausage crumble features tender broccolini, tangy, sweet, sun-dried tomatoes, aromatic seasonings, and hearty Italian ground sausage.

_{Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost to you.} 

Servings 4

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

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Equipment

• 1 Food processor
• 1 Spoon
• 1 Medium pan
• 1 Large bowl
• 1 Wooden Spoon
• 1 Cutting board
• 1 Knife

Ingredients

  

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• 1 Broccolini bunch
• 4.5 oz Sun-dried tomatoes about 1/2 of a 8.5 oz jar
• 1 tsp Ground mustard powder
• 1/2 tsp Turmeric powder
• 1 tsp Garlic powder
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 16 oz Sweet Italian ground sausage
• 2 TBSP Olive oil

Instructions

 

• Begin by prepping the broccolini and the sun-dried tomatoes. Cut the very ends of the broccolini bunch (we still want to use most of the stalk too) with a knife on a cutting board or clean surface. Break up the broccolini to fit inside the food processor and pulse to fine tiny pieces (see picture above). Transfer the broccolini to a medium or large bowl.
• Add the sun-dried tomatoes to the food processor and pulse until roughly chopped, or skip this step if you prefer to keep them julienned. It’s okay if the marinade drips in. Add the sun-dried tomatoes to the bowl with the broccolini and set aside.
• Optional: We usually like to do these separately, but if your food processor can handle it, you could add both simultaneously.
• In a medium pan, heat 2 TBSP olive oil over medium heat on the stove.
• Add the sausage to the pan and break it apart with a spoon to form a crumble. Cook until browned on all sides, for about 7 to 10 minutes.
• Add the seasonings to the pan and stir enough to coat the meat. Cook for another minute.
• Transfer the broccolini and sun-dried tomatoes to the pan and stir until distributed. Cook for another 4 minutes.
• Add this to a sandwich, quiche, or pastry dish, or eat as is. Serve and enjoy!

Author: Relatable Ladle

Course: Brunch

Cuisine: American

Keyword: Autumn, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Sesame-free, Spring, Summer, Winter

How was the Veggie Sausage Crumble?

Drop us a comment down below if you made these! If you liked this crumble, you may be interested in this lentil open-faced sandwich.