View cart background image
0
items
Free Shipping Over $49
TastingTable Sweepstakes

Turkey Sausage with Fennel Sauerkraut & Potatoes

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  35 Minutes
  2 servings
Inspired by the Alsatian classic choucroute garni, this comforting, one-pot meal takes a shortcut with bagged shredded cabbage. Serve topped with additional brown mustard, if you like.
RECIPE INGREDIENTS
2 teaspoons   extra-virgin olive oil, divided
6 ounces   sweet Italian turkey sausage links
3/4 cup  1/2-inch diced red potatoes
2 cups  packaged shredded cabbage, preferably “angel hair” style (see Tips for Two)
1   small bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops
1   small onion, sliced
1/2 teaspoon   garlic powder
1/2 teaspoon   fennel seed
1/2 teaspoon   freshly ground pepper
1/2 cup  reduced-sodium chicken broth
2 tablespoons   white-wine vinegar
1 1/2 teaspoons   brown or whole-grain mustard

Tips for Two—Cabbage Storage: Refrigerate for up to 1 week. Uses: Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw
Turkey Sausage with Fennel Sauerkraut & Potatoes Recipe at Cooking.com
DIRECTIONS
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. Transfer the sausage to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later).


Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.


Add broth, vinegar and mustard. Stir to incorporate the mustard; bring to a simmer. Place the sausage on top of the cabbage mixture; cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes. Stir in chopped fennel fronds and serve.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 311
Fat. Total: 14g
Protein: 19g
Carbohydrates, Total: 28g
Fat, Saturated: 4g
Fiber: 7g
Cholesterol: 52mg
Sodium: 825mg
% Cal. from Fat: 41%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.