A friend recently tried this out this Food Network recipe and let me try it, and it was so unique that I just had to share. A bright start to the winter, and one that perfectly highlights this week’s Winter CSA partnership with our friends at Food and Ferments. Enjoy!
Turkey Sausage with Fennel Sauerkraut
By Valerie Bertinelli, of Valerie’s Home Cooking
Makes 4 servings.
- 1 tbsp. Olive Oil
- 1 1/2 lbs hot or mild (or a combination) Italian Turkey Sausages – about 6 (Other kinds of sausage can be substituted.)
- 1 1/2 tbsp. Unsalted Butter
- 1/4 tsp. Caraway Seeds
- 1 large Fennel Bulb, trimmed, quartered, and thinly sliced
- 1 tbsp. Fennel fronds, for garnish
- 1 Gala Apple, cored and thinly sliced
- 1 lb. Sauerkraut, drained well
- Kosher Salt and freshly ground Black Pepper to taste
- Heat Oil in large skillet over medium-high heat.
- Add Sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes.
- Add splash of Water, cover, and cook until the sausages are just cooked through, about 2 minutes.
- Transfer to plate to cool. Once cooled, slice into 2-inch pieces and reserve.
- Reduce heat to medium and add Butter and Caraway Seeds, stirring until the butter is melted.
- Add Fennel and Apple and stir until slightly softened, about 3 minutes.
- Add Sauerkraut and Sausage pieces and cook, stirring, until the Sauerkraut is hot, about 3 minutes.
- Season with Salt and Pepper and garnish with Fennel Fronds.
Image courtesy of: http://www.foodnetwork.com/recipes/valerie-bertinelli/turkey-sausage-with-fennel-sauerkraut.html.