Bigos and sauerkraut

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)

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