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Bigos and Sauerkraut
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.
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