Bigos

Name: Bigos
Total time: 90 min
Cuisine: German
Ingredients: smoked kibbassi; 3 hot dog size venison sausage; Polish smoked bacon; pork roast; onions; garlic; pickled sauerkraut; 0.5 small head cabbage; 8 oz tomato sauce; wild mushrooms; regular mushrooms; 1 big green bell pepper; 1 carrot; 5 bay leaves; caraway; pepper; allspice; paprika; parsley; chives; 8 oz vegetable broth; olive oil

1h 30m

Serves 1

youtube.com

Bigos

youtube.com

1h 30m

Serves 1

Directions

1Start by cooking the Polish smoked bacon in a cast iron pot to render out some fat.
2Add the pork roast (or beef/pork) and venison sausages to the pot and brown.
3Stir in the chopped onions.
4Add the fresh mushrooms.
5Add the rehydrated wild mushrooms (pini), squeezed and roughly cut, reserving the soaking water.
6Add the roughly chopped bell pepper and carrot.
7Add the fresh cabbage and stir to soften it.
8Pour in the vegetable broth.
9Add the tomato sauce.
10Add the garlic, dried herbs (parsley, chives), caraway, and spice mixture (pepper, allspice, paprika).
11Add the bay leaves.
12Add the smoked kibbassi.
13Pour in a little of the wild mushroom soaking water.
14Add the pickled sauerkraut with its juice to the pot.
15Mix all ingredients thoroughly.
16Cover the pot and slow cook for 1 and 1/2 hours.
17Taste and adjust salt if necessary after cooking.

Ingredients

smoked kibbassi
3 hot dog size venison sausage
Polish smoked bacon
pork roast
onions
garlic
pickled sauerkraut
0.5 small head cabbage
8 oz tomato sauce
wild mushrooms
regular mushrooms
1 big green bell pepper
1 carrot
5 bay leaves
caraway
pepper
allspice
paprika
parsley
chives
8 oz vegetable broth
olive oil

Equipment

cast iron pot

Tips

Do not throw away the water from soaking wild mushrooms, as it will be used later.
Avoid adding additional salt until the end because bacon and sauerkraut already contain salt.
You can use beef or regular pork instead of pork roast.
You can use red onions.
You can use other oils besides olive oil.
You can use tomato paste or crushed tomatoes instead of tomato sauce.
The amount of garlic can be adjusted to personal preference.
Fresh herbs can be used instead of dried ones.

Bigos

1h 30m

Serves 1

youtube.com

Bigos

youtube.com

1h 30m

Serves 1

Directions

1Start by cooking the Polish smoked bacon in a cast iron pot to render out some fat.
2Add the pork roast (or beef/pork) and venison sausages to the pot and brown.
3Stir in the chopped onions.
4Add the fresh mushrooms.
5Add the rehydrated wild mushrooms (pini), squeezed and roughly cut, reserving the soaking water.
6Add the roughly chopped bell pepper and carrot.
7Add the fresh cabbage and stir to soften it.
8Pour in the vegetable broth.
9Add the tomato sauce.
10Add the garlic, dried herbs (parsley, chives), caraway, and spice mixture (pepper, allspice, paprika).
11Add the bay leaves.
12Add the smoked kibbassi.
13Pour in a little of the wild mushroom soaking water.
14Add the pickled sauerkraut with its juice to the pot.
15Mix all ingredients thoroughly.
16Cover the pot and slow cook for 1 and 1/2 hours.
17Taste and adjust salt if necessary after cooking.

Ingredients

smoked kibbassi
3 hot dog size venison sausage
Polish smoked bacon
pork roast
onions
garlic
pickled sauerkraut
0.5 small head cabbage
8 oz tomato sauce
wild mushrooms
regular mushrooms
1 big green bell pepper
1 carrot
5 bay leaves
caraway
pepper
allspice
paprika
parsley
chives
8 oz vegetable broth
olive oil

Equipment

cast iron pot

Tips

Do not throw away the water from soaking wild mushrooms, as it will be used later.
Avoid adding additional salt until the end because bacon and sauerkraut already contain salt.
You can use beef or regular pork instead of pork roast.
You can use red onions.
You can use other oils besides olive oil.
You can use tomato paste or crushed tomatoes instead of tomato sauce.
The amount of garlic can be adjusted to personal preference.
Fresh herbs can be used instead of dried ones.