Turkey Sausage with Fennel Sauerkraut & Potatoes

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 6 ounces sweet Italian turkey sausage links
• ¾ cup ½-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
• ½ teaspoon garlic powder
• + 5 more ingredients
• • ½ teaspoon fennel seed
  • ½ teaspoon freshly ground pepper
  • ½ cup reduced-sodium chicken broth
  • 2 tablespoons white-wine vinegar
  • 1 ½ teaspoons brown or whole-grain mustard

View full recipe at SpringPad