RecipeKale-talian Turkey Sausage and Potato Skewers with Roasted Peppers

Nutrition Facts
Amount per Serving
  • Calories: 60
  • Protein: 5 g
  • Total Fat: 1.5g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 6 g
  • Dietary Fiber: 1 g
  • Total Sugar: 0 g
  • Sodium: 230 mg

Everything is better on a stick. For this recipe, I combined a few favorite ingredients—potatoes, ground poultry (with flavorful seasoning), kale, and roasted peppers—to make one delicious dish. Go ahead and serve these scrumptious skewers at your next soiree.

  • Prep time
  • Total Time
This recipe makes about 20 skewers
Ingredients:

For the potatoes:

  • 10 pieces (about 1 cup) baby creamer potatoes, halved
  • 1 teaspoon kosher salt (optional)
  • 1½ teaspoons white wine vinegar

For the sausage:

  • 1 pound 94% lean ground turkey or chicken
  • 2 cups de-stemmed and roughly chopped fresh kale or 1 cup defrosted and drained frozen kale
  • 1 teaspoon red wine vinegar
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon fennel seeds, lightly crushed or chopped
  • ¼ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley

For the assembly

  • 20 pieces (about 1 cup) ½-inch-thick sliced jarred roasted red bell peppers
  • 20 large toothpicks or thin skewers
  • Grainy mustard (optional for serving)
  • Unsweetened applesauce (optional for serving)
Preparation:

Boil the potatoes by adding the halved potatoes to a medium saucepan with 1 teaspoon of kosher salt, if using, and enough cold water to cover by about 1 inch. Bring the pot to a boil, cover and reduce the heat to a simmer, and cook for 5 to 8 minutes or until the potatoes are tender. Drain the potatoes, and transfer to a bowl. While the potatoes are still warm, toss them with the vinegar and set them aside until you’re ready to assemble.

If you are using fresh kale leaves, add them to a medium saucepan with ¼ cup of water. Cover the pot, and place over medium-high heat for 2 to 3 minutes, or until the kale is softened. Remove from the heat and drain any excess water.

Finely chop the steamed or frozen-defrosted kale and transfer to a medium-sized mixing bowl with the ground turkey, red wine vinegar, salt, pepper, spices and dried herbs. Mix together until everything is well combined and the turkey gets a little bit sticky and binds together. To get 20 mini sausage meatballs, divide the turkey mixture into quarters, and then divide and roll each quarter into 5 sausage meatballs (about 0.80 ounces each). Lightly spray a large nonstick pan with oil spray and place over medium heat. Add the sausage to the pan and cook for about 8 to 10 minutes, turning occasionally so all sides get evenly browned and cooked through. Then, transfer them to a plate until you’re ready to assemble.

Once your sausage is cooked and cool enough to handle, assemble the skewers by wrapping a piece of pepper around the halved potato and then skewering the pepper-wrapped potato together with a sausage. Transfer to a platter and repeat until you’ve used up all of your potatoes and meatballs. Serve with grainy mustard and applesauce.

Nutrition provided for one skewer.

And definitely try this scrumptious Sausage-Pepper Hero!