Fennel Sauerkraut with Turkey Sausage & Potatoes
The recipe Fennel Sauerkraut with Turkey Sausage & Potatoes can be made in approximately 35 minutes. This main course has 335 calories, 16g of protein, and 23g of fat per serving. This recipe serves 6 and costs $1.45 per serving. It is brought to you by Eating Well. If you have white-wine vinegar, potatoes, olive oil, and a few other ingredients on hand, you can make it. 158 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Overall, this recipe earns a pretty good spoonacular score of 66%. Similar recipes include Turkey Sausage with Fennel Sauerkraut & Potatoes, Chicken Sausage with Potatoes & Sauerkraut, and Chicken Sausage with Potatoes & Sauerkraut for Two.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 5 minutes
Ingredients:
1 10-ounce package shredded cabbage, preferably “angel hair” style
1 large bulb fennel, quartered, cored and thinly sliced, plus 3 tablespoons chopped feathery fronds
1/2 teaspoon fennel seed
1 teaspoon garlic powder
1 cup reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil, divided
1 small onion, sliced
1/2 teaspoon freshly ground pepper
1 16-ounce package precooked diced red potatoes
1 pound sweet Italian turkey sausage links
1/4 cup white-wine vinegar.jpg)
1 tablespoon brown or whole-grain mustard
Equipment:
dutch oven
cutting board
frying pan
Cooking instruction summary:
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 4 minutes. Transfer to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but will continue cooking later.)Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper and cook, stirring often, until the cabbage has wilted slightly, about 3 minutes. Add potatoes and cook, stirring occasionally, until the potatoes are heated through, 2 to 4 minutes.Add broth, vinegar and mustard and stir until the mustard is incorporated; 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 by step:
1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat.
2. Add sausage and cook, turning often, until lightly browned, about 4 minutes.
3. Transfer to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but will continue cooking later.)
4. Add the remaining 2 teaspoons oil to the pan and heat over medium heat.
5. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper and cook, stirring often, until the cabbage has wilted slightly, about 3 minutes.
6. Add potatoes and cook, stirring occasionally, until the potatoes are heated through, 2 to 4 minutes.
7. Add broth, vinegar and mustard and stir until the mustard is incorporated; bring to a simmer.
8. 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.
Nutrition Information:
covered percent of daily need
