Turkey Sausage Coucroute

Choucroute garnie is a hearty Alsatian classic, and this version keeps all the soul while trimming the fat with turkey kielbasa.

Grill the sausages first for that snappy, smoky char, then simmer them with tangy sauerkraut, dry white wine, chopped onion, and sweet red bell pepper. Ten minutes of simmering and the flavors meld beautifully.

Five ingredients. Twenty-five minutes. A plate that tastes like it belongs in a Strasbourg brasserie.

Kitchen Tips

• Rinse the sauerkraut if you prefer a milder tang
• Use a dry Riesling or Pinot Blanc for the most authentic Alsatian flavor
• Serve with crusty bread and whole grain mustard on the side
• Boiled baby potatoes make a traditional and filling accompaniment