Fresh Turkey Sausage with Apple Fennel


"Sauerkraut": 1 large fennel bulb 1 tablespoons olive oil 1 Large Vidalia onion, chopped 5 Granny Smith apples, grated ½ lemon, juiced 1½ tablespoons butter 2 teaspoons caraway seeds ½ cup hard cider or apple juice Kosher salt and freshly ground pepper

8 fresh turkey sausages such as Honeysuckle White or Shadybrook Farms sweet or hot Italian 1 quart of apple cider 2 tablespoons melted butter or olive oil 8 poppy-seed hot dog buns or French rolls Spicy brown or Dijon mustard


Grilling Method: Indirect/Medium Heat

Clean and cut the fennel bulb in long strips (julienne) and trim tops. Reserve furry leafy part that resembles dill and chop finely for later use. Heat oil in heavy-bottomed sauce pan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt. Reduce heat to medium-low.

Meanwhile, mix grated apple with lemon juice and add to pan. Cover and cook, stirring occasionally, for 15 minutes. Add butter, mixing well. Add caraway seeds, reserved fennel tops and hard cider or apple juice. Cook for an additional 5 minutes, uncovered. Season to taste with salt and pepper. Remove from heat and let sit to allow the flavors to mingle. The ""sauerkraut"" can be made up to 2 days in advance and kept covered in the refrigerator until ready to use.

An hour before serving, warm sauerkraut on a low heat and grill sausages. To grill sausages, place them on the cooking grate for 10-15 minutes, turning occasionally to mark all sides of the sausage. If cooking smoked sausage that has been pre-cooked, it will only take a total of 6-8 minutes to mark and warm through. When the sausages are browned and cooked through, remove from grill onto a clean platter. Take them inside (or use the side burner on your grill) and put them in a small stockpot

or 4 quart saucepan. Fill the pan with the apple cider and add the sausages. All of the sausages should be submerged, if you need more liquid, add water or additional apple cider. Simmer over a low heat for 30 minutes. If skipping this step, cook sausage on the grill for a total of 30-40 minutes or until completely cooked through. Just before serving, split the buns and brush a little butter or olive oil on the inside. Toast until lightly browned by placing cut side down directly on the cooking grates for 2-3 minutes or until marked. When ready to serve, place one sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side. Serve immediately.

SidesElizabeth Karmel