Grilled Smoked Sausage with Apple Fennel Sauerkraut
- 1 large fennel bulb
- 1 tablespoon olive oil
- 1 large Vidalia onion, chopped
- 5 Granny Smith apples, grated
- 1/2 lemon, juiced
- 1 1/2 tablespoons butter
- 1 teaspoon caraway seeds
- 1/2 cup hard cider or apple juice
- Kosher salt and freshly ground pepper
- 8 smoked sausages
- 2 tablespoons butter, melted
- 8 poppy-seed hot dog buns or French rolls
- Spicy brown or Dijon mustard
- Clean and cut the fennel in long strips (julienne) and trim tops, reserving for later use.
- Heat oil in heavy-bottomed saucepan 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.)
- Build charcoal fire or preheat gas grill.
- Just before serving, warm sauerkraut and grill sausages.
- To grill sausages, place on the cooking grate over direct medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage.
- Meanwhile, split the buns and brush a little butter on the inside.
- Toast until lightly browned.
- When ready to serve, place 1 sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side.
- Enjoy immediately.
fennel bulb, olive oil, vidalia onion, apples, lemon, butter, caraway seeds, hard cider, kosher salt, sausages, butter, buns, brown
Taken from www.foodnetwork.com/recipes/grilled-smoked-sausage-with-apple-fennel-sauerkraut-recipe.html (may not work)