Turkey Sausage with Fennel Sauerkraut & Potatoes

Turkey Sausage with Fennel Sauerkraut & Potatoes

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From the EatingWell Kitchen

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 servings

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Original recipe yields 2 servings
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  • 2 teaspoons extra-virgin olive oil, divided
  • 6 ounces sweet Italian turkey sausage links
  • ¾ cup ½-inch diced red potatoes
  • 2 cups packaged shredded cabbage, preferably “angel hair” style (see Tips for Two)
  • 1 small bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops
  • 1 small onion, sliced
  • ½ teaspoon garlic powder
  • ½ teaspoon fennel seed
  • ½ teaspoon freshly ground pepper
  • ½ cup reduced-sodium chicken broth
  • 2 tablespoons white-wine vinegar
  • 1½ teaspoons brown or whole-grain mustard

Preparation

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  1. 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 ½-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)
  2. 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.
  3. 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.
  • Tips for Two: Refrigerate leftover cabbage for up to 1 week. Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw.

Nutrition information

  • Per serving: 311 calories; 14.0 g fat(1.0 g sat); 7.0 g fiber; 27.0 g carbohydrates; 19.0 g protein; 69.0 mcg folate; 52 mg cholesterol; 9.0 g sugars; 1278.0 IU vitamin A; 56.0 mg vitamin C; 104.0 mg calcium; 3.0 mg iron; 826 mg sodium; 687.0 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings: 2

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