Title: Bigos and Sauerkraut
Categories: Epcot cente, Food and wi, 1996
Yield: 8 Servings

16 Sausages, 1 1/2-2 ounces
3 c Pork stock
7 c Sauerkraut
1 tb Caraway seed
6 c Diced onion
2 1/2 c Chablis
1/2 c 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@phoenixat.com (Glen T Greenman)

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