Recipe - Bigos And Sauerkraut

16 Sausages, 1 1/22 ounces
3 cup Pork stock
7 cup Sauerkraut
1 tablespoon Caraway seed
6 cup Diced onion
2 One half cup Chablis
One half 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 MCRecipe Digest V1 #323

Recipe by: Poland

From: gtg@phoenixat.com (Glen T Greenman)

Date: Sat, 30 Nov 1996 22:41:17 0500 (EST)