Polish Bigos with Sauerkraut and Sausage

Name: Polish Bigos with Sauerkraut and Sausage
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Pork shoulder; Beef chuck; Kielbasa sausage; Sauerkraut; Cabbage; Onion; Garlic; Red wine; Bay leaves; Caraway seeds; Salt and pepper; Dried prunes; Mushrooms; Tomato paste; Fresh parsley; Rye bread

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

Pork shoulder

1 lb, cubed

Beef chuck

1/2 lb, cubed

Kielbasa sausage

1/2 lb, sliced

Sauerkraut

1 lb, rinsed and drained

Cabbage

2 cups, shredded

Onion

1, chopped

Garlic

3 cloves, minced

For the Flavoring

Red wine

1 cup

Bay leaves

Caraway seeds

1 tsp

Salt and pepper

to taste

For the Enhancements

Dried prunes

1/2 cup, chopped

Mushrooms

1 cup, sliced

Tomato paste

1 tbsp

For the Garnishing

Fresh parsley

chopped

Rye bread

for serving

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.

Timing: 15 min. Use medium-high heat.

Sauté the vegetables

In the same pot, add onions and cook until golden brown. Add mushrooms and cabbage, cooking until softened.

Timing: 10 min.

Combine and simmer

Return meats to the pot, add sauerkraut, prunes, tomato paste, red wine, bay leaves, and caraway seeds. Stir to combine.

Simmer on low heat for 3 h.

Plating & Serving