Choucroute With Turkey Sausages

Recipe Ingredients

1		Sauerkraut - (1 lb) - drained, rinsed
		Nonstick cooking spray - as needed
2 teaspoons	10ml	Oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Shredded carrot
1		Garlic clove - minced
1/2		Turkey smoked sausage ring - (1 lb pkg)
1/2		Chicken and apple mini-sausage - (1 lb pkg)
1 cup	237ml	Low-sodium chicken broth
1/2 cup	118ml	Dry white wine
12 cups	2844ml	Red potatoes (small)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oven to 325 degrees. Place the sauerkraut in a 3-quart, deep casserole; set aside.

Spray a nonstick skillet with nonstick cooking spray. Add the oil and heat over medium heat until hot. Add the onions and cook until tender and lightly browned, about 5 minutes. Add the carrot and garlic and continue to cook until the carrots are tender, 2 minutes. Add the vegetables to the sauerkraut.

Cut the turkey and chicken sausages into 12 pieces each and add to the sauerkraut. Add the broth, wine and potatoes. Season to taste with salt and pepper.

Cover the casserole and bake 1 hour. Uncover and bake until just starting to brown, about 30 minutes. Serve with French bread and a crunchy salad.

This recipe yields 4 servings.

Each serving: 379 calories; 1,377 mg sodium; 68 mg cholesterol; 19 grams fat; 5 grams saturated fat; 28 grams carbohydrates; 21 grams protein; 4.89 grams fiber.

Source:
The Los Angeles Times, 02-06-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.