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.
More From Cooking Light
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note