Bigos and sauerkraut
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | 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 |
Directions
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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