Turkey Sausage with Fennel Sauerkraut
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 252
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 17
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 16
- Cholesterol
- 65
- Sodium
- 1212
- Total: 40 min
- Active: 40 min
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
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.