Heart-Healthy Sauerkraut with Sausage
Transform your comfort food cravings into a guilt-free, nutritious meal with this Heart-Healthy Sauerkraut with Sausage recipe! Packed with wholesome ingredients, this dish features lean turkey sausage paired with tangy, homemade sauerkraut made from fresh cabbage, carrot, and a splash of apple cider vinegar. Enhanced with aromatic caraway seeds, bay leaf, and a hint of dill, this one-pan wonder is gently simmered in low-sodium chicken broth for a depth of flavor that’s both satisfying and heart-conscious. Perfect as a hearty main for weeknight dinners, this recipe offers a deliciously balanced way to enjoy classic flavors without compromising on health. Serve it with a dollop of low-sodium mustard for an irresistible, flavor-packed finish. Keywords: heart-healthy sausage recipe, homemade sauerkraut, low-sodium dinner ideas, one-pan meals.
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Ingredients
- 1 tablespoon olive oil
- 4 pieces turkey sausage links
- 1 medium head cabbage
- 1 large carrot
- 0.5 cup apple cider vinegar
- 0.5 cup water
- 1 teaspoon caraway seeds
- 1 leaf bay leaf
- 0.5 teaspoon black pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh dill
- 2 tablespoons low-sodium mustard
Directions
Step 1
Start by preparing the sauerkraut. Slice the cabbage into thin strips and grate the carrot. In a large bowl, mix the cabbage and carrot with apple cider vinegar, water, caraway seeds, and black pepper.
Step 2
Once everything is mixed, let the vegetables sit in a cool, dry place for at least 30 minutes to allow flavors to meld while you prepare the other components.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the turkey sausages and cook them, turning occasionally, until they are browned on all sides and cooked through, about 10 minutes. Remove the sausages from the skillet and set them aside.
Step 4
In the same skillet, add the prepared sauerkraut mix and pour in the chicken broth. Add the bay leaf and bring the mixture to a gentle simmer.
Step 5
Cover the skillet and let the sauerkraut cook for about 20 minutes until the cabbage is crisp-tender, stirring occasionally.
Step 6
Slice the cooked turkey sausages into bite-sized pieces and add them back into the skillet with the sauerkraut. Stir well to combine and continue to cook for another 5 minutes to allow the flavors to integrate.
Step 7
Remove the bay leaf before serving and garnish with fresh dill.
Step 8
Serve with a dollop of low-sodium mustard on the side.
Nutrition Facts
| Serving size | (1282.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 709.9 |
| Total Fat 40.2g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 160mg | 0% |
| Sodium 2244.8mg | 0% |
| Total Carbohydrate 44.9g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 20.6g | |
| Protein 42.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 361.0mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1815.2mg | 0% |
Source of Calories