Choucroute With Turkey Sausages

By á-170456

Ingredients

• 1 can sauerkraut - (1 lb) drained, rinsed
• Nonstick cooking spray as needed
• 2 teaspoons oil
• 1 cup chopped onions
• 1/2 cup shredded carrot
• 1 garlic clove minced
• 1/2 package turkey smoked sausage ring (1 lb pkg)
• 1/2 package chicken and apple mini-sausage (1 lb pkg)
• 1 cup low-sodium chicken broth
• 1/2 cup dry white wine
• 12 small red potatoes
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

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.