Turkey Kielbasa Choucroute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. 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 |
Directions:
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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