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.

Yield: 9 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 33%
  • Fat: 7.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 15g
  • Carbohydrate: 13.8g
  • Fiber: 2.9g
  • Cholesterol: 58mg
  • Iron: 2.4mg
  • Sodium: 1063mg
  • Calcium: 45mg

Ingredients

  • 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

Preparation

  1. Soak sauerkraut in cold water 10 minutes. Drain in a colander; press to remove excess moisture.
  2. 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.
  3. Preheat broiler.
  4. 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.
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