| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Epcot cente, Food and wi, 1996 |
8 |
Servings |
INGREDIENTS
| 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 |
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)
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”