Best Turkey Sausage With Apple Sauerkraut Recipes

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TURKEY SAUSAGE WITH FENNEL SAUERKRAUT



Turkey Sausage with Fennel Sauerkraut image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

POLISH KRAUT AND APPLES



Polish Kraut and Apples image

My family loves this hearty, heartwarming meal on cold winter nights. The tender apples, brown sugar and smoked sausage gave this dish fantastic flavor. I like making it because the prep time is very short. #151;Caren Markee, Crystal Lake, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 7

1 can (14 ounces) sauerkraut, rinsed and well drained
1 pound smoked Polish sausage or kielbasa, cut up
3 medium tart apples, peeled and cut into eighths
1/2 cup packed brown sugar
1/2 teaspoon caraway seeds, optional
1/8 teaspoon pepper
3/4 cup apple juice

Steps:

  • Place half of the sauerkraut in an ungreased 3-qt. slow cooker. Top with sausage, apples, brown sugar, caraway seeds if desired and pepper. Top with remaining sauerkraut. Pour apple juice over all., Cover and cook on low until apples are tender, 4-5 hours.

Nutrition Facts : Calories 546 calories, Fat 31g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 1630mg sodium, Carbohydrate 52g carbohydrate (43g sugars, Fiber 4g fiber), Protein 15g protein.

SMOKED SAUSAGE, APPLES AND SAUERKRAUT



Smoked Sausage, Apples and Sauerkraut image

This dish has German roots, but is widely prepared in Switzerland. I'm not sure exactly where I found this recipe,but it's been DH and grandson's favorite deer hunting camp meal for many years. It cooks in one skillet so clean up is minimal.

Provided by BakinBaby

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb smoked sausage (cut in 4-inch lengths)
1 teaspoon olive oil
1 medium onion (cut in wedges)
1 (16 ounce) can sauerkraut
1 cup apple (cored and sliced)
1 cup apple juice
4 red potatoes (cubed)
1/2 cup brown sugar
salt and pepper

Steps:

  • In a large skillet, brown smoked sausage in olive oil, add onions and cook for 3 minutes.
  • Arrange all ingredients around sausage in skillet and cook over medium heat 30-40 minutes or until juice has cooked down.
  • If kraut still has a sour taste, add more brown sugar to suit your taste.

SAUSAGE, SAUERKRAUT & APPLES



Sausage, Sauerkraut & Apples image

Make and share this Sausage, Sauerkraut & Apples recipe from Food.com.

Provided by Corbin Lee

Categories     One Dish Meal

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh sauerkraut or 1 lb canned sauerkraut
1 lb smoked sausage (for a low-fat version) or 1 lb smoked turkey sausage (for a low-fat version)
3 tart cooking apples, thinly sliced
1/2 cup packed brown sugar
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup apple juice or 3/4 cup cider

Steps:

  • Rinse sauerkraut and squeeze dry.
  • Cut sausage into 2-inch pieces.
  • Put 1/2 the sauerkraut in the slow cooker.
  • Add the sausage pieces on top.
  • Continue to layer remaining ingredients in slow cooker in the order listed.
  • Top with remaining sauerkraut.
  • Do not stir the layers.
  • Cover.
  • Cook on high 4 hours, or low 6-7 hours.
  • Stir before serving.

YET ANOTHER TURKEY SAUSAGE AND KRAUT SKILLET



Yet Another Turkey Sausage and Kraut Skillet image

This is my take on a recipe from Kraft Foods...can't leave well enough alone, I guess :). I like to serve it over whole wheat egg noodles (about 6 oz, cooked and stirred in before serving).

Provided by smellyvegetarian

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 carrots, sliced
1 onion, sliced
1 (14 ounce) package turkey kielbasa, sliced into coins
1 (14 ounce) can sauerkraut, drained
1 tablespoon Dijon mustard
3/4 cup white wine (or I like sherry)
2 teaspoons brown sugar
1 teaspoon caraway seed

Steps:

  • In a large skillet heat olive oil over medium heat.
  • Add onion and carrot and cook until onion begins to brown, stirring often.
  • Add sauerkraut, mustard, sherry, caraway, and brown sugar. Mix well.
  • Add kielbasa and bring mixture to a boil.
  • Reduce heat to medium low and simmer, covered, for 10 minutes.
  • Serve mixed with egg noodles, over potatoes, or with chunky rye bread.

TURKEY SAUSAGE WITH FENNEL SAUERKRAUT & POTATOES RECIPE - (4.6/5)



Turkey Sausage with Fennel Sauerkraut & Potatoes Recipe - (4.6/5) image

Provided by รก-25010

Number Of Ingredients 12

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 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
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
1 1/2 teaspoons brown or whole-grain mustard

Steps:

  • 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 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.) Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more. Add broth, vinegar and mustard. Stir to incorporate the mustard; bring to a simmer. Place the sausage 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. Stir in chopped fennel fronds and serve. TIPS & NOTES Tips for Two: Refrigerate leftover cabbage for up to 1 week. Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw.

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