[EN] Bigos (Hunter's Stew)

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.

Rehydrate dried mushrooms with hot water.

Finely chop onions.

Slice prunes.

Dice pork loin into less than bite-sized pieces.

Squeeze brine from sauerkraut to make it dry, then roughly slice it.

Slice rehydrated mushrooms.

Place homemade chicken broth in a large pot.

Add red dry wine and homemade tomato puree to the pot.

Add sliced prunes, bay leaves, allspice, marjoram, and sliced mushrooms with their soaking water.

Heat a frying pan and add rendered bacon fat and lard.

Fry the diced pork loin one handful at a time until browned.

Fry the onions in the same pan to deglaze it and collect caramelized bits.

Add water to the pot to ensure no dry ingredients are on top and mix everything.

Season with freshly ground black pepper and salt.

Simmer gently for several hours until the sauerkraut is completely soft.

Taste and adjust seasoning before serving.

Cool down the bigos and transfer to the fridge for at least a day.

Serve bigos inside a hollowed-out loaf of bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary