Bigos I

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Description[edit]

File:Bigos (Polish Hunters Stew) image.jpg
Bigos (Polish Hunters Stew)

Polish hunters stew. Bigos is considered by many to be the national dish of Poland, and as such has many variations around the country and family to family. Some recipes use sauerkraut or pickled cabbage, we’ve used fresh cabbage for extra colour. It’s important not to stir the stew too much as it simmers or you will break up the potatoes and apples. Serve it in bowls with rye bread to mop up the juices.

  • Prep: 15 minutes
  • Cook: 50 minutes
  • Serves 4 – 6

Ingredients[edit]

Procedures[edit]

  1. Heat a large saucepan, add the bacon and sauté for 4 minutes until the bacon is crisp and the fat has run.
  2. Remove the bacon with a slotted spoon to a plate.
  3. Add the pork, onion, garlic and sausage to the bacon fat in the pan and sauté for 5 minutes.
  4. Add the remaining ingredients and bring to the boil.
  5. Season well with plenty of ground black pepper and just a little salt (the bacon and sausage add their own salt).
  6. Cover and simmer for 50 minutes or until the potatoes are tender.
  7. Serve ladled into bowls with rye bread.