Turkey Sausage with Fennel Sauerkraut & Potatoes

  • Active Time 30m
  • Total Time 35m

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.

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 bupound 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

directions

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the 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 the potatoes and cook, stirring occasionally, for 3 minutes. Add the cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.

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

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7711

nutrition information per serving

311 calories; 14g total fat; 4g total saturated fat; 52mg cholesterol; 825mg sodium; 28g carbohydrates; 7g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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