Combine chicken broth with 1 cup water; bring to a simmer and keep warm over low heat.
In a large stockpot, heat oil over med-high heat. Add sausage and onion; cook 5 min or until sausage is cooked through.
Add *prepared yellow peppers and sage; season with salt and pepper to taste.
Add rice and cook, stirring, 1-2 min.
Add wine and cook, stirring until absorbed.
Reduce heat to medium. Add 1 cup warm chicken broth mixture and stir occasionally until fully absorbed. Continue stirring and add broth 1 cup at a time, waiting until it has been fully absorbed before adding more. Cook and stir until rice is creamy and tender.
Stir in grated apple and spinach; remove from heat and serve.
*To prepare the peppers: Brush with vegetable oil, place on a baking sheet and broil under high heat, turning once or twice until all sides are charred. Remove to a heat-proof bowl and cover with plastic wrap to loosen the skins. Once cool, they are easy to peel.