Bill Blass' Meatloaf
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
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.