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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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