Turkey Sausage with Fennel Sauerkraut & Potatoes

Turkey Sausage with Fennel Sauerkraut & Potatoes

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
2 30 min 35 min

Directions

Ingredients

  • 2 teaspoons extra-virgin olive oil, divided
  • 6 ounces sweet Italian turkey sausage links
  • 3/4 cup 1/2-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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoon white-wine vinegar
  • 1 1/2 teaspoons brown or whole-grain mustard

Cooking Instruction

Step 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 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)

Step 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.

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 311
  • Carbohydrates: 28g
  • Fat: 14g
  • Protein: 19g
  • Dietary Fiber: 7g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 4g
  • Cholesterol: 52mg
  • Potassium: 731mg
  • Sodium: 825mg
  • Exchanges: 1 starch, 2 vegetables, 2 medium-fat meat, 1 fat
  • Carbohydrate Servings: 1 1/2