Bavarian-Style Turkey Sausage Skillet
Rinsed and drained sauerkraut will have a milder flavor. If you prefer more sour-packed punch in your sauerkraut, you can skip rinsing it and only drain it of the packing liquid in the can.
INGREDIENTS | SERVES 6
- 1 tablespoon cooking oil
- 1 medium yellow onion, sliced
- 2 tablespoons all-purpose flour
- 1 cup apple cider or apple juice
- ½ cup chicken broth
- 2 tablespoons stone-ground mustard
- 1 20-ounce package refrigerated red potato wedges
- 1 pound cooked smoked turkey sausage, cut into bite-sized slices
- 1 14.5-ounce can sauerkraut, rinsed and drained
- 2 packed tablespoons light brown sugar
- ½ teaspoon caraway seeds
- OPTIONAL: ¼ cup dried cranberries or raisins
Add the oil to a deep 3 ½-quart nonstick skillet or electric skillet and bring it to temperature over medium-high heat. Add the onions and sauté for about 8 minutes, or until tender.
Sprinkle the flour over the onions and cook for 2 minutes, stirring frequently.
Slowly whisk in the apple cider, broth, and mustard. Bring to a boil while you continue to stir, then add the potato wedges, sausage pieces, and sauerkraut.
Reduce the heat and cover the pan; simmer for about 30 minutes, or until the sauce is thickened and the potatoes are tender. If desired, stir cranberries or raisins into the sausage mixture. Serve immediately.
