Turkey Sausage with Fennel Sauerkraut & Potatoes
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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 tablespoons    white-wine vinegar
  • 1 1/2 teaspoons    brown or whole-grain mustard
  • Tips for Two—Cabbage
  • Storage: Refrigerate for up to 1 week.
  • Uses: Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw

Instructions

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