turkey sausages with cabbage and fennel recipe
Author: Pamela Salzman
Serves: 6
- 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- 1 Tablespoon fennel seeds (optional)
- 1 large onion, halved and sliced thinly
- ½ red or green cabbage, sliced thinly
- 2 fennel bulbs, tops removed and bulbs sliced thinly
- Sea salt and freshly ground black pepper
- 8 nitrate-free, pre-cooked sausages, sliced on the diagonal as small or large as you prefer. I cut each link into 4 or 5 slices.
- ⅓ cup dry white wine
- Heat oil in a large skillet over medium heat. Add the fennel seeds and stir until fragrant, about 3 minutes.
- Add onion, cabbage and fennel. Season with sea salt and pepper and sauté until just tender.
- Add sausages and cook until heated through.
- Add white wine to deglaze the pan. Cook until wine evaporates. Taste for seasoning and serve immediately.
Recipe by Pamela Salzman at https://pamelasalzman.com/turkey-sausages-with-cabbage-and-fennel/
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