Bigos And Sauerkraut
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1996, Epcot cente, Food and wi | 8 | Servings | |
INGREDIENTS
| 16 | Sausages, 1 1/2-2 ounces | |
| 3 | c | Pork stock |
| 7 | c | Sauerkraut |
| 1 | T | Caraway seed |
| 6 | c | Diced onion |
| 2 1/2 | c | Chablis |
| 1/2 | c | Hot mustard |
INSTRUCTIONS
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)
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Nutrition (calculated from recipe ingredients)
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Calories: 905
Calories From Fat: 598
Total Fat: 67.5g
Cholesterol: 271.8mg
Sodium: 2870.6mg
Potassium: 417.2mg
Carbohydrates: 24g
Fiber: 5.9g
Sugar: 7.3g
Protein: 54.6g