YIELD: 24 SERVINGS 24 baguette bread, cut into 6" pieces4 lbs. yellow onions, large, cut into ¼" rings24 spicy country sausages, cooked1½ qts. sauerkraut with caraway seeds, heated 1. Per serving: Grill onion rings until tender but still holding their shape. Split warm baguette slice lengthwise and cover with ⅓ cup sauerkraut. 2. Slice sausage lengthwise and place on sauerkraut, top with 3 onion rings. Photo and recipe: the National Onion Association

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.