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

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