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Choucroute with turkey sausages

Choucroute with turkey sausages
Los Angeles Times

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 ... Read more

Total time: 2 hours | Serves 4
  • 1 (1-pound) can sauerkraut, drained and rinsed
  • Nonstick cooking spray
  • 2 teaspoons oil
  • 1 cup chopped onions
  • 1/2 cup shredded carrot
  • 1 clove garlic, minced
  • 1/2 (1-pound) ring turkey smoked sausage
  • 1/2 (1-pound) package chicken and apple mini-sausage
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 12 small red potatoes
  • Salt, pepper

Step 1Heat the oven to 325 degrees. Place the sauerkraut in a 3-quart, deep casserole; set aside.

Step 2Spray 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.

Step 3Cut 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.

Step 4Cover the casserole and bake 1 hour. Uncover and bake until just starting to brown, about 30 minutes.


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