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Turkey Sausage with Fennel Sauerkraut & Potatoes

Source: © EatingWell Magazine
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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.
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
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%
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