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Meats | |
| 1 tablespoon olive oil 1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (about 6 sausages) 1 1/2 tablespoons unsalted butter 1/4 teaspoon caraway seeds 1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for garnish 1 Gala apple, cored and thinly sliced 1 pound sauerkraut, drained well Kosher salt and freshly ground black pepper | |
| Heat the oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes. Add a splash of water, cover, and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool. Once cooled, slice into 2-inch pieces and reserve. Reduce the heat under the skillet to medium and add the butter and caraway seeds, stirring until the butter is melted. Add the fennel and apple; cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage pieces and cook, stirring, until the sauerkraut is hot, about 3 minutes more. Season with salt and pepper. Garnish with fennel fronds. | |
Unrated | |
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