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Roasted Sausage with Fennel Slaw and Sauerkraut

Posted by on Mar 3, 2017 in Gluten Free, Recipes | No Comments

Roasted Sausage with Fennel Slaw and Sauerkraut

Here’s a delicious and light meal to help ease into spring. If you’re a regular salad and protein eater, try this meal instead because it feels like so much more than salad and protein;  the sausage gives this dish a little filling richness, complemented by alkalinizing, liver-loving vegetables and gut-loving probiotics.

Health Benefits

  • Fennel has a phytonutrient compound called anethole, which has been found to reduce inflammation and help prevent cancer.
  • Radicchio is love for your liver, thanks to its bitter compounds. Bitter is the most metabolically active flavour – the very sensation of bitter on the tongue helps to begin the digestive cascade by triggering digestive enzymes.
  • Parsley is one of the best sources of antioxidant vitamin c, which will help to keep your immune system happy, your skin looking great and many, many more benefits.
  • Onions are anti-inflammatory, thanks to quercetin, one of their phytonutrients.
  • Raw sauerkraut is pure love for your digestive system. Before we had refrigerators and probiotic supplements, we fermented our food to prevent it from spoiling. Fermentation makes foods easier to digest, while also creating entirely new nutrients. The “friendly” bacteria that’s abundant in fermented foods will even help to boost the absorption of the other nutrients that you take in. Make your own sauerkraut, or buy it in the refrigerated section of your local health food store.
Roasted Sausage with Fennel Slaw and Sauerkraut Recipe

  1. 1 fennel bulb, cut in half and finely sliced with a knife or mandolin
  2. ½ small red onion, finely sliced with a knife or mandolin
  3. ½ head radicchio, finely sliced
  4. 1 cup parsley, roughly chopped
  5. 1 tsp. sea salt
  6. grind of pepper
  7. 4 clementines or 1 regular orange, juiced
  8. 2 tbsp. extra virgin olive oil
  9. 4 organic sausages (I buy mine from the Healthy Butcher or Cumbrae’s where the meat is happy, there are no scary additives and chemical nitrates and there’s an interesting variety – you can have wild boar, venison or even just organic turkey or chicken)
  10. To serve
  11. 1 pint cherry tomatoes, halved
  12. 1-2 cups raw, unpasteurized sauerkraut (try Bubbie’s, Pfennings or Alchemy Pickle Company)
  1. Combine all fennel slaw ingredients in a bowl and stir to combine. The flavours improve after the salad has sat for a while.
  2. Meanwhile, heat the oven to 350. Place the sausages on a baking tray and, when the oven has heated, put in oven. After ten minutes, turn the sausages. Cook for another ten minutes or until the sausages are done.
  3. To serve, divide salad among four shallow bowls. Top each bowl with a little pile of sauerkraut and cherry tomatoes. Finally, add the sausage and enjoy.
  1. healthydelicious.ca
Healthy Delicious Toronto Nutrition http://healthydelicious.ca/v2/

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