Turkey Sausage With Fennel Sauerkraut Potatoes Recipe 465 Food

TURKEY SAUSAGE WITH FENNEL SAUERKRAUT

Turkey Sausage with Fennel Sauerkraut image

Provided by Valerie Bertinelli

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (4 to 6 sausages)
1 1/2 tablespoons unsalted butter
1/4 teaspoon caraway seeds
1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for topping
1 Gala apple, cored and thinly sliced
1 pound sauerkraut, well drained
Kosher salt and freshly ground pepper

Steps:

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning, until browned all over, 6 to 8 minutes. Add 1/4 cup water, cover and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool, then slice into 2-inch pieces.
Reduce the heat under the skillet to medium; add the butter and caraway seeds and cook, stirring, until the butter is melted. Add the fennel and apple and cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage slices and cook, stirring, until the sauerkraut is warmed through, about 3 more minutes. Season with salt and pepper. Top with fennel fronds.

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