Bigos - Polish Hunter's Stew Recipe

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: regular sausage

Chicken sausage is leaner and reduces fat content.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey offers a healthier alternative with lower fat.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

fresh cabbage

🥗Healthier: Napa cabbage

💰Cheaper: green cabbage

Napa cabbage is tender and flavorful.

Add 2 cups of drained sauerkraut to a dutch oven with 2 tablespoons of butter.

Slice and add fresh cabbage to the sauerkraut.

Set heat to medium-low and stir occasionally while preparing meats.

In a frying pan, cook sliced bacon over medium-high heat until cooked but not crisp, then transfer to the dutch oven.

Brown pork shoulder cut into 1.5 inch pieces in the bacon fat, then transfer to the dutch oven.

Brown beef chuck in the same pan, then transfer to the dutch oven.

Brown sliced bratwurst and andouille sausage, then transfer to the dutch oven.

Reduce heat to medium and add 1 large chopped onion with a pinch of salt, cooking until translucent.

Soak and chop dried mushrooms, and dice 3 dried plums, then add to the onions and cook for 2 minutes.

Add 1 cup of dry red wine to the onion mixture and cook until reduced.

Add paprika, caraway seeds, dry thyme, allspice, 1 bay leaf, and black pepper to the dutch oven and mix well.

Cover and simmer on low to medium-low until meat is tender, stirring occasionally for about 1.5 hours.

Taste for seasoning and doneness, then turn off heat.

Let cool and refrigerate overnight before reheating with a splash of water.

Cooking Techniques

Equipment Needed

Spice Level: