Name: Turkey Sausage With Fennel Sauerkraut & Potatoes Recipe
Total time: 30 min
Yield: 2
Cuisine: German

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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. 

How to make Turkey Sausage With Fennel Sauerkraut & Potatoes Recipe

Eatingwell

Crawler

German

<p>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. </p>

Non Vegetarian

Extra Virgin Olive Oil,  Divided

Sweet italian turkey sausage links

1/2 inch diced red potatoes

Packaged shredded cabbage,  preferably angel hair style

1 small bulb fennel,  quartered,  cored and thinly sliced,  plus chopped feathery tops

Small onion,  sliced

Garlic powder

Fennel Seed

Freshly ground pepper

Reduced Sodium Chicken Broth

White wine vinegar

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.).

step 1

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.

step 2

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.

step 3

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