Italian Sausage Turkey Burgers And Fennel Slaw Recipes

TURKEY SAUSAGE WITH FENNEL SAUERKRAUT

Steps:

• 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.
• 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.

ITALIAN SAUSAGE TURKEY BURGERS AND FENNEL SLAW

Steps:

• In a heavy skillet over medium heat warm about 1 to 2 teaspoons olive oil. When hot add in chopped onions and cook until wilted. Stir in minced garlic, basil and oregano. Cook for 1 to 2 minutes. Remove from heat and allow to cool.
• In a large mixing bowl combine the ground turkey, sausage and cooled onion mixture. Add fennel fronds and chili sauce to meat. Season with salt and black pepper. Mix only to combine and shape into 4 patties. Allow to rest at room temperature while preparing slaw.
• In a medium bowl toss together together the fennel, cabbage and green onions. In a small bowl whisk together the olive oil, vinegar and sugar. Pour over salad ingredients tossing to coat. Season with salt and pepper to taste.
• Preheat a heavy skillet or flat griddle over medium high heat. Drizzle the burgers with olive oil and place oiled side down on preheated pan. Cook turning once until cooked through, approximately 5 minutes per side for 3/4 inch patties. When turning drizzle top with olive oil before turning.
• When burgers are cooked through turn off heat, top with a slice of cheese. Tent with foil and let stand for 2 minutes. Place burgers on individual serving plates with the slaw, garnish with fennel fronds and enjoy.

TURKEY SAUSAGE WITH FENNEL SAUERKRAUT

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning, until browned all over, 6 to 8 minutes. Add 1/4 cup water, cover and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool, then slice into 2-inch pieces.
• Reduce the heat under the skillet to medium; add the butter and caraway seeds and cook, stirring, until the butter is melted. Add the fennel and apple and cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage slices and cook, stirring, until the sauerkraut is warmed through, about 3 more minutes. Season with salt and pepper. Top with fennel fronds.

TURKEY SAUSAGE WITH FENNEL SAUERKRAUT & POTATOES RECIPE - (4.6/5)

Steps:

• Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. Transfer the sausage to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.) Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more. Add broth, vinegar and mustard. Stir to incorporate the mustard; bring to a simmer. Place the sausage on top of the cabbage mixture; cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes. Stir in chopped fennel fronds and serve. TIPS & NOTES Tips for Two: Refrigerate leftover cabbage for up to 1 week. Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw.

ASIAN TURKEY BURGER WITH APPLE SLAW

Steps:

• In a large bowl, mix green onions, hoisin sauce, ginger, garlic, salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Cook burgers until a thermometer reads 165°, 7-9 minutes on each side., Meanwhile, for slaw, in a large bowl, whisk oil, vinegar, mustard, salt and pepper. Add apples and green onions; toss to coat., To assemble, spread bun bottoms with hoisin sauce. Top with burgers and slaw; replace tops. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

HOMEMADE ITALIAN TURKEY SAUSAGE

Steps:

• In a bowl, combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper. Cover and refrigerate for at least 8 hours or overnight. Shape into eight patties. Cook in a nonstick skillet coated with cooking spray for about 3 minutes on each side or until a thermometer reads 165°. Or crumble turkey into a nonstick skillet coated with cooking spray. Cook and stir for about 4 minutes or until meat is no longer pink.