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
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