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.
Equipment
- 1 Spoon
- 1 Medium pan
- 1 Large bowl
- 1 Wooden Spoon
- 1 Knife
Ingredients
- 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!