These Applewood Sage Sausages combine Great Northern beans, fresh sage, and Applewood smoked sea salt for a plant-based option that’s both wholesome and delicious. Made with simple ingredients, these sausages (or, as my non-vegan friend lovingly suggested, “bean tubes”) are flavorful enough to convert even the most dedicated skeptics!

What Makes This Recipe Special

Store-bought vegan sausages have often left me disappointed – they’re expensive and the flavor isn’t always great. That’s why I created these plant-based sausages from scratch using simple, wholesome ingredients. Great Northern beans provide a neutral base, while oats and walnuts add a hearty texture and satisfying bite. The flavor comes from crispy fried sage leaves that bring an earthy aroma, complemented by sweet diced apple and Applewood smoked sea salt.

How to Serve Applewood Sage Sausages

These Applewood Sage Sausages are best served hot and crispy straight from the pan. For breakfast, pair these sausages with crispy hash browns and your favorite roasted vegetables. As a dinner option, they work wonderfully with creamy mashed potatoes, roasted root vegetables, or hearty greens like Brussels sprouts. The sweet and savory flavor profile of these sausages also makes them perfect for serving alongside a salad featuring Dijon vinaigrette, apples, and cranberries.

Pairings

White Balsamic and Sweet Onion Roasted Potatoes
Shaved Brussels Sprouts with Dijon Vinaigrette and Cranberries
Creamy polenta with fresh herbs
Maple-roasted sweet potatoes
Mixed green salad with pear, walnuts, and a light vinaigrette
Warm potato salad
Simple arugula salad with lemon dressing
Rosemary roasted root vegetables
Butternut squash soup

Key Ingredients

Great Northern Beans: These beans provide the perfect base with their hardy yet neutral flavor. While I recommend following my method for perfect home-cooked beans, canned beans work well too—just be sure to drain and rinse them thoroughly.

Sage: Fresh sage leaves fried until crispy add an earthy, aromatic flavor.

Oats and Walnuts: This combination gives the sausages their satisfying structure and bite. Rolled oats provide a hearty texture while walnuts contribute richness and a subtle nutty flavor.

Apple: Diced apple introduces natural sweetness and moisture, enhancing the sausage’s flavor profile with fruity notes.

Dark Maple Syrup: Maple syrup adds depth and a subtle sweetness.

Applewood Smoked Sea Salt: This specialty salt adds a distinctive flavor with its subtle smoky quality and hint of sweetness. Unlike the more robust Hickory smoked sea salt used in my vegan bacon recipe, Applewood offers a gentler, more fruity flavor.

Smoked Paprika: Smoked paprika adds another layer of smoky complexity without overpowering the other flavors.

Flax: Flax acts as a natural binder, helping the sausages hold their shape during cooking.

Recipe Details

Equipment

Cutting board
Chef’s knife
Cast iron or non-stick pan
Food processor
Colander (for rinsing beans if needed)

Ingredients

2 Tbs Olive oil, plus a little extra for cooking
2 cloves Garlic, crushed
24 Sage leaves (approximately 4g)
2 cups Great Northern beans, drained and rinsed if using canned
1 cup Rolled oats
½ cup Walnuts
½ cup Diced apple (Pink Lady, Sweet Emerald, or Golden Delicious recommended)
1 Tbs Dark maple syrup
2 tsp Applewood smoked sea salt
¼ tsp Smoked paprika
2 Tbs Flax

Instructions

Heat olive oil in a pan over medium heat. Add garlic and sage leaves, then fry until slightly crispy and fragrant, about 4 to 5 minutes.
Transfer fried garlic and sage along with all remaining ingredients to a food processor. Process until mixture is mostly smooth while still maintaining some texture. Mixture will start to stick to processor walls when ready.
Divide mixture into 16 equal portions and roll each into a log approximately 6 inches long.
Heat a little olive oil in a cast iron or non-stick pan over medium heat. Cook logs for 4 to 5 minutes on each side to get a rich, caramelized char.

Tips for Perfect Applewood Sage Sausages

Binding with Flax: Add dry flax directly to the mixture. Do not mix with water to make a flax egg. I tried both methods and found that creating a flax egg added too much moisture to the mixture. The dry flax will absorb the moisture that is already present, helping to bind and create the perfect texture.

Cooking Method: Frying is the recommended method for these sausages. They don’t need much oil, and may not need any if using a non-stick pan or well-seasoned cast iron. I have not tested baking this recipe, though it might be an option if you prefer.

Determining Doneness: Since all ingredients are already cooked, frying them in the pan is mostly about creating a flavorful sear and heating the sausages all the way through. Look for a rich golden-brown color on the exterior and slight firmness when pressed gently.

Shaping Technique: If the mixture is a bit sticky, use slightly damp hands when rolling the mixture into logs. You may also want to let the mixture sit in the refrigerator for about 20 minutes before shaping.

Homemade vegan Applewood Sage Sausages served on a white plate with golden hash browns on the left and fresh sliced tomatoes on the right.

Make Ahead and Storage

Make Ahead Tips

These vegan sausages can be prepared ahead of time for easy meal planning. Shape the sausages and store them uncooked in the refrigerator for a few days or in the freezer for up to 3 weeks. If freezing, place shaped sausages individually on a parchment-lined baking sheet until frozen solid, then transfer to a freezer-safe container or bag. Cook immediately upon removing from the refrigerator or freezer—no need to thaw frozen sausages before cooking.

Storage Guidelines

Uncooked Sausages:

Refrigerator: Store for up to 3 days in an airtight container with parchment paper between layers
Freezer: Store for up to 3 weeks in a freezer-safe container

Cooked Sausages:

Refrigerator: Store for up to 4 days in an airtight container

Reheating Instructions

Reheat previously cooked sausages within 4 days. For best results, cook in a non-stick pan over medium heat with a small amount of oil for 1-2 minutes per side until warmed through and crispy. You can also reheat in a microwave for 30-45 seconds, although the exterior may not be as crispy. Ensure sausages are heated thoroughly before serving for the best flavor and texture.

Substitutions

Great Northern beans: Any other white beans can be substituted, such as cannellini, navy, or butter beans. Keep in mind that some varieties have more distinctive flavors than Great Northern beans, which may slightly alter the final taste profile of your sausages.

Rolled oats: Quick-cooking oats can be used. Quick-cooking oats have a softer texture, so the sausages will have a little less bite.

Walnuts: Pecans make an excellent alternative with their similar texture and complementary flavor. For nut allergies, pumpkin seeds can be a good choice.

Dark maple syrup: Dark maple syrup provides the best depth of flavor. Lighter maple syrups or agave nectar will add sweetness but won’t contribute the same rich caramel notes.

FAQ

Q: Where can I find Applewood smoked sea salt?

A: You can find Applewood smoked sea salt at well-stocked grocery stores, specialty markets, or online. I used this brand from Amazon. It’s a great ingredient to have on hand for other recipes. I particularly like using it when making roasted Brussels sprouts.

Q: What if I can’t find Applewood smoked sea salt?

A: Applewood smoked sea salt is vital to the recipe’s flavor profile. In a pinch, you can use regular sea salt along with a little extra smoked paprika or a drop of liquid smoke, but I recommend getting the proper ingredient for the best results.

Q: Why are my sausages falling apart?

A: If your sausages are falling apart, there are two simple fixes. First, try letting the mixture rest in the refrigerator for 30 minutes before shaping, which allows the flax to develop more binding power. Second, you might need to reduce the amount of apple if it’s particularly juicy, as too much moisture can prevent proper binding.