Turkey Sausage with Braised Vegetables

Turkey Sausage with Braised Vegetables

adapted from Food & Wine January 1994

I like to cook the sausages and vegetables separately so the sausages can get crisped on the outside.

Makes 2 servings                                    3 WW Blue points / serving

2 turkey sausages

1 fennel bulb, cored and cut into 1/2 inch strips

1/2 red onion, cut into 1/2 inch slices

1/2 bell pepper and 

1/2 jalapeno, seeded, cored and cut into 1/2 inch strips

3 plum tomatoes, seeded and cut into 1/2 inch pieces

1 Tbsp. fresh thyme, chopped or 1 tsp. dried

1 Tbsp. fresh marjoram, chopped or 1 tsp. dried

2 Tbsp. dry white wine

2 Tbsp. water

1 Tbsp. fennel fronds, optional

1. Preheat the oven to 400F.
2. Place the sausages in a baking pan coated with cooking spray.
3. Put the vegetables, herbs, water and wine in an oven safe pot coated with cooking spray.
4. Put the vegetables in the oven for 1 hour, stirring every 20 minutes. Adding a tablespoon or 2 if the mixture becomes dry.
5. Place the sausages in the oven along with the vegetables and cook for an additional 20-30 minutes, until the sausages are cooked through and the fennel is tender. If your sausage is not crisped to your liking, put it under the broiler for a few minutes.
6. Serve the sausages on top of the vegetables. Garnish with fennel fronds, if desired.

Enjoy!