Choucroute with turkey sausages
Choucroute garnie is French for sauerkraut baked with sausages and potatoes. Traditional choucroute is usually made with goose fat, sausages, pork and ham and is wonderfully full of flavor. But a serving can top 900 calories and have almost 70 grams of fat.
I wanted a lower-fat version that I could enjoy more often. This recipe eliminates the high-fat sausages, using lower-fat turkey and chicken sausage instead. There’s no goose fat, just a small amount of oil to saute the onions, carrot and garlic. And the casserole is baked in low-fat chicken broth and a small amount of white wine.
The finished dish is full of flavor and one of substance. Serve it with French bread and a crunchy salad.
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.
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