Monday, 21 December 2015


Lovely Polish stew full of meat and sauerkraut. 

Bigos (from Good Food Magazine October 2015)
(Serves 4-6)

50g butter
1 onion, sliced
1 tsp juniper berries, crushed
½ tsp caraway seeds
300g lean pork belly, cubed
1 tbsp brown sugar
500g sauerkraut
half white cabbage, shredded
200g fresh chopped tomatoes or 400g tin chopped tomatoes
500ml chicken or beef stock
10g dried mushroom
300g smoked Polish sausage, such as kabanos, chopped
1 apple, grated
salt and pepper

Melt the butter in a large casserole. Add the onion and sauté over a medium heat until the onion is softened and translucent. Sprinkle over the juniper berries and caraway seeds, then add the pork. Sprinkle over the brown sugar. Turn the heat up for a couple of mins, turning the meat so it browns well.

Drain the sauerkraut and squeeze out the excess water. Add to the casserole with the white cabbage and tomatoes, then pour over the stock. Simmer for about 30 mins.

Meanwhile, soak the dried mushrooms in warm water. When they have softened, drain, adding their soaking liquor to the meat. Chop the mushrooms finely and add these to the casserole, along with the sausage and apple. Simmer for another 1 hr 30 mins and serve.

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