Saffron Bulgur with Fennel and Sausage Bowl
By America's Test KitchenPublished on August 22, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
1½ cups medium-grind bulgur ¼ teaspoon table salt, divided, plus salt for cooking bulgur3 tablespoons extra-virgin olive oil, divided1 pound Italian turkey sausage 2 fennel bulbs, 1⁄4 cup fronds minced, stalks discarded, bulbs halved, cored, and sliced ¼ inch thick½ cup dried apricots, chopped½ teaspoon pepper, divided¼ teaspoon saffron threads, crumbled2 tablespoons pomegranate molasses 1 teaspoon grated lemon zest 2 ounces Manchego cheese, shaved
Before You Begin
When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.
Instructions
- Bring 2 quarts water to boil in large pot. Stir in 1½ cups medium-grind bulgur and 1 teaspoon table salt and cook until tender, about 5 minutes. Drain well and set aside.
- Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add 1 pound Italian turkey sausage and cook until browned on all sides and register 160 degrees, 6 to 8 minutes. Transfer to cutting board, cover with aluminum foil, and let rest. Slice sausages ½ inch thick on bias just before serving.
- Pour off all but 2 teaspoons fat from skillet (or add oil to equal 2 teaspoons). Add 2 halved, cored and sliced fennel bulbs; ½ cup chopped dried apricots; ½ cup water; ⅛ teaspoon table salt; and ¼ teaspoon pepper, cover, and cook over medium heat for 1 minute. Uncover and continue to cook, stirring occasionally, until fennel is spotty brown, 3 to 5 minutes; set aside until ready to serve.
- Combine ¼ teaspoon crumbled saffron threads with 2 teaspoons water in large bowl and let sit for 5 minutes. Whisk in 2 tablespoons pomegranate molasses, 1 teaspoon grated lemon zest, and remaining 2 tablespoons extra-virgin olive oil, ⅛ teaspoon table salt, and ¼ teaspoon pepper, then stir in bulgur to coat. Season with salt and pepper to taste. Divide among individual bowls, then top with fennel mixture and sausage. Sprinkle with ¼ cup minced fennel fronds and 2 ounces shaved Manchego cheese. Serve.
Time
45 minutesYield
Serves 4Ingredients
1½ cups medium-grind bulgur
¼ teaspoon table salt, divided, plus salt for cooking bulgur
3 tablespoons extra-virgin olive oil, divided
1 pound Italian turkey sausage
2 fennel bulbs, 1⁄4 cup fronds minced, stalks discarded, bulbs halved, cored, and sliced ¼ inch thick
½ cup dried apricots, chopped
½ teaspoon pepper, divided
¼ teaspoon saffron threads, crumbled
2 tablespoons pomegranate molasses
1 teaspoon grated lemon zest
2 ounces Manchego cheese, shaved
Ingredients
1½ cups medium-grind bulgur
¼ teaspoon table salt, divided, plus salt for cooking bulgur
3 tablespoons extra-virgin olive oil, divided
1 pound Italian turkey sausage
2 fennel bulbs, 1⁄4 cup fronds minced, stalks discarded, bulbs halved, cored, and sliced ¼ inch thick
½ cup dried apricots, chopped
½ teaspoon pepper, divided
¼ teaspoon saffron threads, crumbled
2 tablespoons pomegranate molasses
1 teaspoon grated lemon zest
2 ounces Manchego cheese, shaved
Ingredients
1½ cups medium-grind bulgur
¼ teaspoon table salt, divided, plus salt for cooking bulgur
3 tablespoons extra-virgin olive oil, divided
1 pound Italian turkey sausage
2 fennel bulbs, 1⁄4 cup fronds minced, stalks discarded, bulbs halved, cored, and sliced ¼ inch thick
½ cup dried apricots, chopped
½ teaspoon pepper, divided
¼ teaspoon saffron threads, crumbled
2 tablespoons pomegranate molasses
1 teaspoon grated lemon zest
2 ounces Manchego cheese, shaved
Why This Recipe Works
We browned just a pound of turkey sausage on the stovetop to release its flavorful fat, which was perfect for enriching fennel and dried apricots and distributing the meat’s flavor throughout the dish. Fennel’s grassy edge amplified the rich savoriness of the sausage, while the apricots complemented the meat’s richness with bursts of sweetness; a splash of water helped the fruit plump up in the skillet. For the dressing, we whisked up a delicately floral saffron-infused pomegranate vinaigrette. Finally, we adorned the bowl with shaved Manchego for a nutty, buttery finish.
Before You Begin
When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.
Instructions
- Bring 2 quarts water to boil in large pot. Stir in 1½ cups medium-grind bulgur and 1 teaspoon table salt and cook until tender, about 5 minutes. Drain well and set aside.
- Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add 1 pound Italian turkey sausage and cook until browned on all sides and register 160 degrees, 6 to 8 minutes. Transfer to cutting board, cover with aluminum foil, and let rest. Slice sausages ½ inch thick on bias just before serving.
- Pour off all but 2 teaspoons fat from skillet (or add oil to equal 2 teaspoons). Add 2 halved, cored and sliced fennel bulbs; ½ cup chopped dried apricots; ½ cup water; ⅛ teaspoon table salt; and ¼ teaspoon pepper, cover, and cook over medium heat for 1 minute. Uncover and continue to cook, stirring occasionally, until fennel is spotty brown, 3 to 5 minutes; set aside until ready to serve.
- Combine ¼ teaspoon crumbled saffron threads with 2 teaspoons water in large bowl and let sit for 5 minutes. Whisk in 2 tablespoons pomegranate molasses, 1 teaspoon grated lemon zest, and remaining 2 tablespoons extra-virgin olive oil, ⅛ teaspoon table salt, and ¼ teaspoon pepper, then stir in bulgur to coat. Season with salt and pepper to taste. Divide among individual bowls, then top with fennel mixture and sausage. Sprinkle with ¼ cup minced fennel fronds and 2 ounces shaved Manchego cheese. Serve.
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