Turkey Sausage with Fennel Sauerkraut & Potatoes
If you have roughly 35 minutes to spend in the kitchen, Turkey Sausage with Fennel Sauerkraut & Potatoes might be an amazing gluten free and dairy free recipe to try. For $2.08 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 410 calories, 18g of protein, and 28g of fat each. 345 people have made this recipe and would make it again. A mixture of whole-grain mustard, fennel bulb, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a rather cheap main course. It is brought to you by Eating Well. Overall, this recipe earns a pretty good spoonacular score of 77%. If you like this recipe, take a look at these similar recipes: Fennel Sauerkraut with Turkey Sausage & Potatoes, Chicken Sausage with Potatoes & Sauerkraut for Two, and Chicken Sausage with Potatoes & Sauerkraut.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 5 minutes
Ingredients:
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
1/2 teaspoon fennel seed
1/2 teaspoon garlic powder
1/2 cup reduced-sodium chicken broth
2 teaspoons extra-virgin olive oil, divided
1 small onion, sliced
1/2 teaspoon freshly ground pepper
3/4 cup 1/2-inch diced red potatoes
6 ounces sweet Italian turkey sausage links
2 tablespoons white-wine vinegar.jpg)
1 1/2 teaspoons brown or whole-grain mustard
Equipment:
frying pan
cutting board
Cooking instruction summary:
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.)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.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 by step:
1. Heat 1 teaspoon oil in a large skillet over medium-high heat.
2. Add sausage and cook, turning often, until lightly browned, about 3 minutes.
3. 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.)
4. Add the remaining 1 teaspoon oil to the pan and heat over medium heat.
5. Add potatoes and cook, stirring occasionally, for 3 minutes.
6. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.
7. Add broth, vinegar and mustard. Stir to incorporate the mustard; 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
