Turkey Sausage with Fennel Sauerkraut

Total Time:
50 min
Prep:
20 min
Inactive:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (about 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 garnish
  • 1 Gala apple, cored and thinly sliced
  • 1 pound sauerkraut, drained well
  • Kosher salt and freshly ground black pepper
Directions
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes. Add a splash of water, cover, and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool. Once cooled, slice into 2-inch pieces and reserve.

  • Reduce the heat under the skillet to medium and add the butter and caraway seeds, stirring until the butter is melted. Add the fennel and apple; cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage pieces and cook, stirring, until the sauerkraut is hot, about 3 minutes more. Season with salt and pepper. Garnish with fennel fronds.


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