Fennel Sauerkraut with Turkey Sausage Potatoes

Ingredients

• 1 tablespoon extra-virgin olive oil, divided
• 1 pound sweet Italian turkey sausage links
• 1 10-ounce package shredded cabbage, preferably “angel hair” style
• 1 large bulb fennel, quartered, cored and thinly sliced, plus 3 tablespoons chopped feathery fronds
• 1 small onion, sliced
• 1 teaspoon garlic powder
• ½ teaspoon fennel seed
• ½ teaspoon freshly ground pepper
• 1 16-ounce package precooked diced red potatoes
• 1 cup reduced-sodium chicken broth
• ¼ cup white-wine vinegar
• 1 tablespoon brown or whole-grain mustard

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