Turkey Sausage with Apple Sauerkraut
By Yankee Magazine|Oct 02 2009|
Recipe courtesy of Sandra Lee, sandralee.com
Yield:
6 servings
Ingredients
1 package (13.5 ounces) Johnsonville Smoked Turkey Sausage
2 tablespoons canola oil
1 small head green cabbage, thinly shredded
1 medium onion, sliced
2 teaspoons garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 Fuji apples, peeled, cored and cut into 1/4-inch slices
1 can beer, Guinness
3/4 cup cider vinegar
1 tablespoon brown or whole-grain mustard
1 tablespoon brown sugar
1 tablespoon fresh sage, chopped
6 grinder rolls, if desired
Instructions
Cook sausage on an outdoor grill or grill pan over medium-high heat for about 3 minutes per side. While sausage is cooking, heat canola oil in a large skillet over medium-high heat. Add cabbage, onion, garlic, red pepper flakes, salt and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes.
Add apples, beer, vinegar, mustard, brown sugar and sage. Stir until incorporated; bring to a simmer for 5 minutes. Add sausage to cabbage mixture, cover partially with lid to allow some steam to escape. Reduce heat to medium-low and cook until cabbage and apples are tender, about 8 minutes. Serve as-is or on grinder rolls.
