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Ingredientes
- 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
Direcciones
- Poach sausages in stock till they reach 160 F internal temperature. Spray a large skillet pan with veg. oil. Add in onions and cook till half done.
- Add in carraway seed and Chablis; simmer for 5 min. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 8 servings | |
| Calories 140 | |
| Calories from Fat 9 | 6% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1006mg | 42% |
| Potassium 454mg | 13% |
| Total Carbs 18.56g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.64g | 5% |
| Protein 3.22g | 5% |
