Bigos aka Polish Hunter's Stew
A hearty Polish dish made with kielbasa and pork then stewed with sauerkraut and cabbage.
servings: 8
total time: 4 hours
recipe by: Frankie
Ingredients
- 3 thick slices of homemade bacon, diced
- 2 lbs pork loin cut into 1-inch cubes
- 1 lb kielbasa sausage, sliced into 1/2 inch pieces
- 1 large yellow onion, chopped
- 25 ounces sauerkraut, rinsed, drained and chopped (about 5 cups)
- 1/2 head of cabbage, chopped (about 5 cups)
- 1 cup beef broth
- 1 cup chicken broth
- 1 large apple, peeled, cored and grated
- 1 tsp allspice berries
- 1 tsp black peppercorns
- 2 bay leaves
- salt and pepper
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Alpha Grillers Garlic Press - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE ON AMAZON
Lodge Cast-Iron Reversible Griddle - SEE ON AMAZON
OXO Good Grips Wooden Spatula - SEE ON AMAZON
The Great Ground Meat Cookbook - Hardcover/Paperback - SEE MORE
Directions
- Cook the bacon in a dutch oven over medium heat until crispy, place cooked bacon on a plate and set aside, leaving the bacon fat in the pot.
- Combine the cut pork and kielbasa together and in batches cook until browned on all sides, about 8-10 minutes per batch. Return all the pork back to the pot including the bacon.
- Add the onions and cook, stirring occasionally, for about 5 minutes or until onions are just beginning to brown.
- Add the broths and scrape the bottom of the pot with a wooden spon or spatula to release any stuck on bits.
- Add the sauerkraut, cabbage, apple, allspice, peppercorns, and bay leaves into the pot. Stir everything well to combine.
- Cover, reduce heat to low and cook, stirring occasionally, for about 3 hours. Salt and pepper to taste.
- FOR BEST FLAVOR REFRIGERATE AFTER COOKING AND REHEAT THE NEXT DAY TO ALLOW FLAVORS TO MELD. GOES GREAT WITH A CRUSTY LOAF OF BREAD.
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