Prev Recipe Next Recipe

Turkey Sausage with Fennel Sauerkraut

Recipe courtesy of Valerie Bertinelli

From: Food Network Magazine

Recipe courtesy of Valerie Bertinelli

Watch how to make this recipe.

From: Food Network Magazine

Turkey Sausage with Fennel Sauerkraut

Name: Turkey Sausage with Fennel Sauerkraut
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (4 to 6 sausages); 1 1/2 tablespoons unsalted butter; 1/4 teaspoon caraway seeds; 1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for topping; 1 Gala apple, cored and thinly sliced; 1 pound sauerkraut, well drained; Kosher salt and freshly ground pepper

Getting reviews...

Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 servings

Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 servings

Ingredients

Deselect All

1 tablespoon extra-virgin olive oil

1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (4 to 6 sausages)

1 1/2 tablespoons unsalted butter

1/4 teaspoon caraway seeds

1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for topping

1 Gala apple, cored and thinly sliced

1 pound sauerkraut, well drained

Kosher salt and freshly ground pepper

Directions

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning, until browned all over, 6 to 8 minutes. Add 1/4 cup water, cover and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool, then slice into 2-inch pieces.
Reduce the heat under the skillet to medium; add the butter and caraway seeds and cook, stirring, until the butter is melted. Add the fennel and apple and cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage slices and cook, stirring, until the sauerkraut is warmed through, about 3 more minutes. Season with salt and pepper. Top with fennel fronds.