Tag Archives: turkey sausage

Saffron Bulgur with Fennel and Turkey Sausage

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This bright, bold, hearty bulgur dish radiates hues of golden saffron. Turkey sausage lends deep savor and dinnertime heft to the floral bulgur, and is given the golden treatment with a saffron-infused pomegranate vinaigrette.

And if that isn’t enough, efflorescent caramelized fennel deepens the savory notes, and dried apricots add contrasting texture and pleasant sweetness. Topping it all is Manchego cheese which provides divergent sharpness and saltiness. I errantly shredded the cheese instead of shaving it, but the flavor was still the same.

Very good, and very filling!

Saffron Bulgur with Fennel and Turkey Sausage

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1⁄2 cups medium-grind bulgur (do not use cracked wheat)
  • 1⁄4 tsp. table salt, divided, plus more for cooking the bulgur
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 lb. Italian Turkey sausage
  • 2 fennel bulbs, 1⁄4 cup fronds, minced, stalks discarded, bulbs halved, cored and sliced 1⁄4 inch thick
  • 1⁄2 cup dried apricots, chopped
  • 1⁄2 tsp. pepper, divided
  • 1⁄4 tsp. saffron threads, crumbled
  • 2 Tbsp. pomegranate molasses
  • 1 tsp. grated lemon zest
  • 2 oz. Manchego cheese, shaved

Directions

  1. Bring 4 quarts water to a boil in a large pot. Stir in bulgur and 1 teaspoon salt and cook until tender, about 5 minutes. Drain well and set aside.
  2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until shimmering. Add sausage and cook until browned on all sides and registers 160°, 6 to 8 minutes. Transfer to a cutting board, cover with foil and let rest. Slice sausage 1/2-inch thick on the diagonal just before serving.
  3. Pour off all but 2 teaspoons fat from skillet (or add oil to equal 2 teaspoons). Add sliced fennel, apricots, 1⁄2 cup water, 1⁄8 teaspoon salt, and 1⁄4 teaspoon pepper, cover, and cook over medium heat for 1 minute.
  4. Uncover and continue to cook, stirring occasionally, until fennel is spotty brown, 2 to 4 minutes; set aside until ready to serve. (This step took 8 minutes for the fennel to start browning.)
  5. Combine saffron with 2 teaspoons water in a large bowl and let sit for 5 minutes. Whisk in remaining 2 tablespoons oil, 1⁄8 teaspoon salt, 114 teaspoon pepper, pomegranate molasses and lemon zest, then stir in bulgur to coat.
  6. Season with salt and pepper to taste. Divide among individual bowls, then top with fennel mixture and sausage slices. Sprinkle with fennel fronds and Manchego cheese shavings. Serve.

http://www.lynnandruss.com

Recipe from “More Mediterranean” by America’s Test Kitchen

Turkey Sausage Skillet

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Meet weeknight cooking at its best! Combining a few flavorful ingredients like turkey sausage, onions and garlic, with pantry staples such as crushed tomatoes and Italian herbs, then utilizing a simple cooking technique, this recipe builds flavor with every step. And it’s easy-peasy!

Yum and Yum!

Sliced onions and peppers are sautéed in the drippings left behind from cooking the sausage. Aromatic garlic and herbs get added toward the end, so they have time to bloom without getting overcooked. Acidic tomatoes help release any flavor stuck to the bottom of the pan after the other ingredients have been cooked, to the benefit of the entire dish.

So the end result is a single-dish dinner alive with richly spiced sausage, silky cooked vegetables, all bathing in a tomatoey pan sauce over a bed of egg noodles. To keep it low-carb, just nix the noodles.

Turkey Sausage Skillet

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. Italian turkey sausage links, cut into 1-inch slices
  • 2 onions, peeled and sliced thin 
  • 2 bell peppers of different colors, halved, seeded, and cut into strips
  • 3 cloves garlic, chopped
  • 1 Tbsp. fresh oregano, chopped
  • 1 cup crushed tomatoes, undrained
  • 1/3 cup chopped fresh basil
  • 1/2 cup grated Parmesan cheese
  • 1 pkg. egg noodles, cooked according to package directions
After browning the sausage slices on both sides, transfer to a plate and cut into bite sized pieces. Sprinkle on chopped oregano and cover to keep warm.
  • Add chopped garlic to sautéed onions and peppers
  • Add cooked sausage and chopped basil
  • Mix thoroughly and heat through

Directions

  1. In a 12-inch nonstick skillet, heat oil over medium-high. Add sausage slices and cook for about 10 minutes, until no longer pink inside (165°).
  2. Leaving as much fat in the pan, transfer to a plate and chop into smaller pieces. Sprinkle on the chopped oregano, and cover to keep warm.
  3. Reduce heat to medium and add the onions, peppers and 1/2 teaspoon salt. Cook for 10-12 minutes, stirring occasionally until tender.
  4. Meanwhile, cook egg noodles according to package directions.
  5. To the skillet, stir in garlic and cook for 1 minute until fragrant.
  6. Stir in the crushed tomato and cooked sausage. heat to simmering while stirring occasionally. Reduce heat, cook uncovered for 8-10 minutes until completely heated through and piping hot.
  7. Serve over cooked egg noodles and garnish with fresh basil and Parmesan cheese.

http://www.lynnandruss.com