In a medium saucepan, combine the chicken broth and bulgur and bring to a boil. Reduce heat to low. Cover and simmer about 12 minutes, or until the liquid is absorbed and bulgur is tender. Stir in tomatoes, mint, salt and pepper to taste. Set aside.
Heat the olive oil in a nonstick skillet over medium-high heat. Add chicken sausage and cook, turning occasionally, until browned, about 4 minutes. Serve over the bulgur.