Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (about 6 sausages)
• 1 1/2 tablespoons unsalted butter
• 1/4 teaspoon caraway seeds
• 1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for garnish
• 1 Gala apple, cored and thinly sliced
• 1 pound sauerkraut, drained well
• Kosher salt and freshly ground black pepper

Instructions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes. Add a splash of water, cover, and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool. Once cooled, slice into 2-inch pieces and reserve.
2. Reduce the heat under the skillet to medium and add the butter and caraway seeds, stirring until the butter is melted. Add the fennel and apple; cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage pieces and cook, stirring, until the sauerkraut is hot, about 3 minutes more. Season with salt and pepper. Garnish with fennel fronds.