Preheat oven to 350°. Meanwhile, crush the Sesmark Brown Rice crackers one package at a time in a clear storage bag with a rolling pin (creating half into fine and half into larger crumbs) and then place into a large bowl. Add sage, thyme and salt.
Cook sausage in a large skillet over medium-high heat, until browned, 8-10 minutes and transfer to large bowl with crackers.
Heat butter in the same skillet; add onions and celery. Cook, stirring often, until softened and just beginning to brown, about 10 minutes and add to large bowl.
Return skillet to heat, adding the vinegar; cook scraping up browned bits from bottom of pan, for 1 minute and add to large bowl along with the chicken stock. In a small bowl, whisk together the eggs and milk. Combine all ingredients thoroughly in the bowl and transfer to a 9” x 12” buttered baking dish, cover with foil and bake 35-40 minutes until center is cooked through. Then place under broiler uncovered another 5-10 minutes, until top is browned and crisp. Serve warm.
Let stand and serve.
Do ahead: Dressing can be made 1 day ahead and refrigerated, add 10-15 minutes to baking time.