Pour broth into liquid measuring cup. Add water to measure 2 cups.
Pour broth mixture into medium saucepan. Add bulgur, rosemary, 1/4 teaspoon of the thyme, salt and sage. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 15 minutes or until liquid is absorbed and bulgur is tender. Set aside.
Meanwhile, heat oil in large nonstick skillet on medium heat. Add onion; cook 10 minutes or until caramelized, stirring occasionally. Add sausage, apple, remaining 1/4 teaspoon thyme and fennel seed; cook 10 minutes, stirring occasionally. Add balsamic vinegar and herbed bulgur; mix well.