In Poland, bigos is a hunter’s stew including beef, veal, mushrooms and a hearty helping of sauerkraut. Some cooks add a few prunes or tomato paste. Traditionally, this is a slow- cooked recipe simmered for several hours, if not overnight. It is perfect for your slow cooker! Smart Recipes, European Recipes, Pork Recipes, Recipes Pork European Bigos Bigos Recipe | RecipeSavants.com PT5H Serves 4 Ingredients: 1 Tablespoon Extra-Virgin Olive Oil 1 Pound Ground Pork 0.5 Pound Bacon 1 Large Onion 0.5 Pound Mushrooms 4 Cloves Garlic 3 Large Carrots 4 Cups Sauerkraut 0.5 Medium Cabbage 1 Bay Leaf 0.75 Teaspoon Salt & Freshly Ground Black Pepper 1 Teaspoon Ground Allspice 2 Tablespoons Paprika 1 Teaspoon Dried Thyme 1 Teaspoon Dried Marjoram 1 Teaspoon Caraway Seeds 1 Pound Kielbasa Sausage 1 Cup Chicken Stock 1 Cup Red Wine 1 Cup Pitted Prunes In a large Dutch oven, heat oil, and saute ground pork and bacon until it is just browned and rendered its fat. Transfer to a plate and set aside. Saute the onions, mushrooms, minced garlic, and diced carrots in the rendered fat for 5 minutes. Stir in the sauerkraut and it's liquid, diced cabbage, all the seasonings, the browned bacon, ground pork and Polish sausage. Stir in chicken stock and red wine, and bring to a boil and reduce to a simmer for at 2 hours, stirring every 30 minutes. If the bigos dries out too much, add another splash of chicken stock, this should be a juicy stew, and it is much better the longer it cooks - I normally cook mine for at least 3 hours. In the last 30 minutes of cooking stir in the diced prunes. Serve with hearty rye or peasant bread.

All Rights Reserved, Copyright of RecipeSavants 2021

Join Our Community :: Join Our Refer a Friend Program

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share