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Bigos And Sauerkraut
Ingredients
- 16 x Sausages, 1 1/2-2 ounces
- 3 c. Pork stock
- 7 c. Sauerkraut
- 1 Tbsp. Caraway seed
- 6 c. Diced onion
- 2 1/2 c. Chablis
- 1/2 c. Warm mustard
Directions
- Poach sausages in stock till they reach 160 F internal temperature. Spray a large skillet pan with veg. oil. Add in onions and cook till half done.
- Add in carraway seed and Chablis; simmer for 5 min. To serve, place saurkraut over top half of plate. Place two sausages at bottom of plate and mustard to the left.
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