Bigos And Sauerkraut Recipe

• 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

1. Poach sausages in stock till they reach 160 F internal temperature.
2. Spray a large skillet pan with veg.
3. oil.
4. Add in onions and cook till half done.
5. Add in carraway seed and Chablis; simmer for 5 min.
6. To serve, place saurkraut over top half of plate.
7. Place two sausages at bottom of plate and mustard to the left.

sausages, pork stock, sauerkraut, caraway seed, onion, chablis, mustard

Taken from cookeatshare.com/recipes/bigos-and-sauerkraut-84483 (may not work)