Polish Bigos with Sauerkraut and Sausage
Traditional Hunter's Stew
A hearty and satisfying stew with a rich medley of meats, sauerkraut, and spices, perfect for warming the soul.
- 3 h 30 min
- 6
- Intermediate
Ingredients
For the Stew Base
For the Flavoring
For the Enhancements
For the Garnishing
Preparation
Marinating the Meat
Combine and season meats
In a large bowl, combine pork and beef with salt, pepper, and garlic.
Marinate the meat
Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
Preparing the Vegetables
Prepare sauerkraut and vegetables
Rinse and drain the sauerkraut; chop the cabbage and onions.
Ensure the sauerkraut is thoroughly rinsed to prevent excessive tartness. Pro Tip: Use a mixture of fresh and aged sauerkraut for a complex flavor profile.
Soak and chop prunes
Soak prunes in warm water for 10 minutes, then chop.
Cooking Process
Brown the meat
Heat oil in a large pot over medium heat. Brown the marinated meat and sausage slices, then set aside.
Sauté the vegetables
In the same pot, add onions and cook until golden brown. Add mushrooms and cabbage, cooking until softened.
Combine and simmer
Return meats to the pot, add sauerkraut, prunes, tomato paste, red wine, bay leaves, and caraway seeds. Stir to combine.
Plating & Serving
Polish Bigos with Sauerkraut and Sausage
Polish Bigos with Sauerkraut and Sausage
Serve and garnish
Serve the stew in deep bowls, garnishing with fresh parsley and accompanied by thick slices of rye bread for dipping.