Turkey Kielbasa Choucroute

Draining and rinsing sauerkraut gives it a cleaner taste and reduces the sodium content. Broiling browns the sausage and intensifies the spices. Nestling it in the sauerkraut mixture helps the flavors permeate the entire dish.


9 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 195
Caloriesfromfat 33 %
Fat 7.2 g
Satfat 2.2 g
Monofat 2.7 g
Polyfat 2.2 g
Protein 15 g
Carbohydrate 13.8 g
Fiber 2.9 g
Cholesterol 58 mg
Iron 2.4 mg
Sodium 1063 mg
Calcium 45 mg


2 pounds refrigerated sauerkraut, drained
Cooking spray
1 1/2 cups chopped onion
3 cups sliced peeled Golden Delicious apple
1 cup riesling or other dry white wine
1 cup fat-free, less-sodium chicken broth
1 teaspoon caraway seeds
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 (14-ounce) packages turkey kielbasa, cut into 18 pieces


Soak sauerkraut in cold water 10 minutes. Drain in a colander; press to remove excess moisture.

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until tender. Stir in sauerkraut, apple, and next 6 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally or until apple is just tender.

Preheat broiler.

Place kielbasa on a baking sheet; cut several 1/4-inch-deep slits in each piece. Broil 8 minutes or until lightly browned, turning occasionally. Nestle kielbasa pieces into sauerkraut mixture; cover and simmer 15 minutes. Uncover; cook 5 minutes or until liquid almost evaporates. Discard bay leaf.

Rick Rodgers,

Cooking Light

November 2004
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