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Turkey Sausage with Apple Sauerkraut

Turkey Sausage with Apple Sauerkraut
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Yield: 6 servings

Recipe courtesy of Sandra Lee,
Turkey Sausage with Apple Sauerkraut


  • 1 package (13.5 ounces) Johnsonville Smoked Turkey Sausage
  • 2 tablespoons canola oil
  • 1 small head green cabbage, thinly shredded
  • 1 medium onion, sliced
  • 2 teaspoons garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 Fuji apples, peeled, cored and cut into 1/4-inch slices
  • 1 can beer, Guinness
  • 3/4 cup cider vinegar
  • 1 tablespoon brown or whole-grain mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh sage, chopped
  • 6 grinder rolls, if desired


Cook sausage on an outdoor grill or grill pan over medium-high heat for about 3 minutes per side. While sausage is cooking, heat canola oil in a large skillet over medium-high heat. Add cabbage, onion, garlic, red pepper flakes, salt and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes.
Add apples, beer, vinegar, mustard, brown sugar and sage. Stir until incorporated; bring to a simmer for 5 minutes. Add sausage to cabbage mixture, cover partially with lid to allow some steam to escape. Reduce heat to medium-low and cook until cabbage and apples are tender, about 8 minutes. Serve as-is or on grinder rolls.
Updated Friday, October 2nd, 2009
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