Turkey Sausage with Fennel Sauerkraut & Potatoes

Categories: dinner

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 shredded cabbage
• 1 small bulb fennel, quartered, cored and thinly sliced
• 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
• 11/2 teaspoons whole-grain mustard

Directions

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 ½-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)

2. Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.
3. Add broth, vinegar and mustard. Stir to incorporate the mustard; bring to a simmer.
4. Place the sausage and potatoes 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. Serve.

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