Bigos (Polish Hunter's Stew)

TinyArtist

Bigos (Polish Hunter's Stew)

3 lb (1.5 Kg) sauerkraut
2 lb (1 Kg) pork roast or pork ribs
2 bay leaves
1 oz (25 g) dried mushrooms, chopped
20 black peppercorns
10 allspice berries
Salt to taste
12 cups (3 L) canned or fresh beef stock
2 lb (1 Kg) cabbage, chopped
2 Tbs (30 ml) butter
1 lb (500 g) smoked Polish sausage (kielbasa), cut
into 1/2 inch (1 cm) dice
1 lb (500 g) slab bacon, cut into 1/2 inch (1 cm) dice

Rinse the sauerkraut with cold water and drain well. In a large stockpot, combine sauerkraut, pork roast or pork ribs, bay leaves, mushrooms, peppercorns, allspice, and salt. Add 6 cups (1.5 L) broth and simmer over low heat for 1 to 2 hours, until the meat is tender. Remove the meat and allow to cool. Place the cabbage in a large saucepan and add the remaining 6 cups (1.5 L) broth. Bring to a boil and cook uncovered over moderate heat for 1 hour, until the cabbage is tender. Add the cabbage and its cooking liquid to the sauerkraut mixture. Remove any bones from the cooked meat and cut into 1/2 inch (1 cm) cubes. Melt the butter in a large skillet and add the cooked meat and smoked sausage. Saute over medium heat 10 minutes, until browned. Add to the sauerkraut mixture. In the same skillet, saute the bacon over medium heat until crisp and drain on paper towels. Add to the sauerkraut mixture. Cover and simmer for 1 hour or longer. Makes 12 to 14 servings.

feinik

Thank for your recipe

mim71

Thanks

Zuzan22559

thanks for sharing

craftsloverr

that looks good