Yield: 8 Servings
Measure | Ingredient |
---|---|
16 \N | Sausages, 1 1/2-2 ounces |
3 cups | Pork stock |
7 cups | Sauerkraut |
1 tablespoon | Caraway seed |
6 cups | Diced onion |
2½ cup | Chablis |
½ cup | Hot mustard |
Poach sausages in stock until they reach 160 F internal temperature. Spray a large skillet pan with cooking oil. Add onions and cook until half done.
Add carraway seed and Chablis; simmer for 5 minutes. To serve, place saurkraut over top half of plate. Place two sausages at bottom of plate and mustard to the left.
Posted to MC-Recipe Digest V1 #323 Recipe by: Poland
From: gtg@... (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)