Bigos a Sauerkraut, Sausage and Meat Stew

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Bigos is a traditional Polish sauerkraut stew. Hearty, sticky and full of meaty flavours of pork, beef, smoked speck and sausages – it’s also Paleo. Perfect for the sort of cold and rainy weather we have been having here in Sydney over these past few days.

The following rendition of the traditional Polish sauerkraut, sausage and meat stew has come a long way from its peasant beginnings. Spiked with a little red wine for deep colour and flavour and with a helping of lemon zest, it is a more festive rendition of the popular dish. And that much more flavourful. Smoky chorizo instead of traditional Polish juniper or garlic sausage adds a hint of warmth to the dish too.

Served on its own if you’re after a Paleo version of the sauerkraut stew, with a nice hunk of sourdough or steamed potatoes for a gluten-free version, it is best made a day ahead and cooked again the next day for an extra 30 minutes or so. But as you know, I don’t like recipes that take 24 hours to make so normally I just cook it once. The flavours and textures are there already, but perhaps not as intense as the would be the next day.  Having said that there is sure to be leftovers so feel free to try both and compare.

Bigos freezes well, and since it takes a good couple of hours to make, it pays to make a little extra and save it for another day. Move over Reuben sandwich I say!

Giveaway

Speaking of sandwiches and gluten free food, I have 5 double passes to the Irresistible Gluten Free Food Show being held in Melbourne 24 – 25 September. To win one of the passes, all you have to do is leave a comment below including a #gf tag in your comment to distinguish you from others. Entries close midnight AEST, Friday, 16 September 2011. Winner will be contacted via email on September 17.

Bigos a sauerkraut, sausage and meat stew + giveaway
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
While the sauerkraut might loose its probiotic properties due to the cooking, it is still a delicious treat with a slightly tangy-sweet flavour, Don't be put off by the long list of ingredients, most get thrown in at the same time. You can buy sauerkraut (or weinkraut) from most major supermarkets and European delis. I like the Krakus brand because the cabbage is actually quite firm and crunchy and not too sour - or make your own using the recipe in The Wholesome Cook book. Instead of Polish smoked sausage, I used Chorizo which is very similar and readily available from any supermarket.
Ingredients
For the sauerkraut stew:
  • 2 tbsp olive oil
  • 1 brown onion, peeled and chopped finely
  • 1 chorizo, diced
  • 100g speck // or streaky bacon, diced
  • 1kg sauerkraut
  • 200g diced pork
  • 200g diced beef
  • ¼ cup dried porcini mushrooms, broken into small pieces
  • 100g dried pitted prunes
  • 4 bay leaves
  • 4 whole allpsice seeds (pimento seeds)
  • 1 tsp ground pepper
  • 4 cups water
  • 1 cup red wine
  • 1 strip of lemon peel
  • 1 tablespoon unrefined sugar of your choice
  • olive oil
Instructions
  1. To prepare the stew:
  2. Heat 1 tablespoon oil in a large stockpot over medium heat. Brown onion, chorizo and speck, mixing regularly. Transfer to a bowl.
  3. Heat the remaining tablespoon oil over high heat and add the pork and beef. Sear on 2-3 sides and cook for a further 2 minutes. Add sauerkraut together with the cooked chorizo, speck and onion and all the remaining ingredients. Mix well. Cover with a lid, bring to a boil then lower heat and simmer for 1-2 hours or until meat is tender and falling apart to the touch.
  4. To serve: Spoon bigos into a serving bowl, serve on its own, with mash, green salad or slices of fresh sourdough bread.
Notes
gluten-free dairy-free paleo

 

Serves 8

Bigos a sauerkraut, sausage and meat stew

Again, long list of ingredients, but most get thrown in at the same time. You can buy sauerkraut (or weinkraut) from most major supermarkets and European delis. I like the Krakus brand because the cabbage is actually quite firm and crunchy and not too sour. Instead of Polish smoked sausage, I used Chorizo which is very similar and readily available from any supermarket.

 

For the sauerkraut stew:

  • 1kg sauerkraut
  • 200g diced pork
  • 200g diced beef
  • 100g speck // or streaky bacon
  • 100g dried pitted prunes
  • 1 brown onion
  • 1 chorizo
  • 10g dried porcini
  • 4 bay leaves
  • 4 whole allpsice seeds (pimento seeds)
  • 1 tsp ground pepper
  • 4 cups water
  • 1 cup red wine
  • 1 strip of lemon peel
  • 1 tablespoon unrefined sugar of your choice
  • olive oil

To prepare the ingredients: Dice chorizo and speck into bite sized pieces. Dice onion. Break up porcini mushrooms into little pieces.

To prepare the stew:  heat 1 tbsp oil in a large stockpot over medium heat. Brown onion, chorizo and speck, mixing regularly. Transfer to a bowl.

Heat another 1 tbsp oil and cook both pork and beef for 5 minutes, or until browned. Add sauerkraut together with the cooked chorizo, speck and onion and all the other ingredients. Mix well.

Cover with a lid, bring to a boil then lower heat and simmer for 1-2 hours or until meat is tender and falling apart to the touch.

To serve: spoon bigos into a serving bowl, serve alongside mash potato or bread.

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Comments:

20 Responses to Bigos a Sauerkraut, Sausage and Meat Stew

  1. Amber Templeton says:

    This sounds divine :-) I can imagine the aromas that would waft around the kitchen with this cooking away! Yummo! (GF too! Yay!) #gf

  2. I’m not entering the contest, sadly I won’t be in Melbourne for some time. (Loved it in 2008.) I loved this post, wasn’t familiar with this dish. Looks like a classic.

  3. Wow this looks so hearty and fulfilling. My husband would love this….. I’m not entering but coincidentally I will be in melbourne that weekend for a course and if i finish early i may have to head on over to the GF show to check it out…

  4. Bizzy Lizzy says:

    Delicious for this bitter cold in Springtime!

  5. This sounds delicious! I’ll have to get the ingredients and make it next weekend #gf email asmiym at yahoo.com.au

  6. JasmyneTea says:

    Wonderful recipe! My partner likes to connect with his Polish heritage by cooking with Polish ingredients and recipes, so no doubt this will feature on one our dinner lists soon :)

  7. Interesting recipe, I never thought of using sauerkraut as a stew ingredient.

  8. Candice Free says:

    sounds wonderful but sadly due to my fructose malabsorbption, it’s a no no for me, however a double pass to the gluten free show would be amazing!! #gf

  9. Natalie says:

    I can’t wait to cook this! #gf

  10. I’ve never heard of Bigos before, but it sounds absolutely awesome! Bookmarking this and definitely giving it a try. :-)

  11. Emma says:

    Yummo!! Could I chuck it all in the slow cooker maybe? #gf tag

  12. OMG pork and prunes? Sounds absolutely heavenly. I’ll be pinning this one to try for sure.

  13. Our first competition is all about BIGOS, please come and join the fun:
    http://bigos-uk.com/announcing-our-first-blog-carnival/

  14. Looks like real “comfort food”. My father was Polisg but my mother was Hungarian, so we grew up predominantly with Hungarian Cuisine. Fortunately, I am a good cook, so I am going to try this recipe out. #gf

  15. Doodle17 says:

    My dad was Hungarian so Sauerkraut is one of the things I love to eat. I looked for recipes using this
    and found Bigos. I made it yesterday for tonights dinner, and it is absolutely lovely.
    We will put Bigos on our ‘favourites’ list.

  16. Filiep Bruynooghe says:

    Bigos is a Polish national dish. Every family has their own recipe(s). Nearly all Polish bigos recipes I encountered had tomato paste listed, since it is a winter dish, and ‘back in the good old days’ there were no fresh tomatoes around in Polish winter. But, feel free and inspired. Add whatever you like, Bigos it will be.
    TIP: Once you have it all (whatever) in your pot and boiling, cover, and lower the flame as far as you can, really. It does not even have to bubble. 80C or 175F is fine, if you have time. Leave it alone for +/- 4 hours. Finally, open lid, stir, reheat to a boil, cover, and after 1 min turn off the gas. Have a good nights rest.
    Next day, stir cold, reheat to a boil, stirring every now and again, cover again and let boil for a min or so. Turn off the gas and let it sit for 10 mins before lifting lid and serving.
    Sounds all more complicated than it is. Use common sense and you’ll be fine.

    • Teresa Maria Vandal says:

      Fiiep, maybe you might like my version that my mother and my uncle taught me to make, and that the whole family loves. I do need to warn though; mine does not have alcohol, prunes, or tomato paste in it, and if you go to an actual Polish deli to get your sausage you might find one that has as much depth as Mexican Chorizo or Portuguese Chorico. I prefer using a combination of Kabanosy and Kielbasa Wieska. One thing my mom did not teach me though is that I put a cup of no sugar added apple juice in my Bigos to help reduce any left over sourness from the saurkraut that rincing did not help with. I also do not put potatoes in it… (I was taught not to)… I serve it with either pumpernickle or multigrain breads…

  17. Maria Peszek says:

    Teresa, I love the sourness so I leave all the sauerkraut juice in – but to each his own, I guess.

    I make mine with regular cabbage and sauerkraut, smoky bacon (the kind you find in a good market deli), polish sausage, fresh mushrooms and dried porcini, onion, grated carrot and some passata. No prunes or wine. I discovered a polish spice mix specifically for bigos but prior to that I seasoned it with things like worcestershire sauce and even oyster sauce. As Filiep said, everyone has their version and bigos lends itself to a lot of variation.

 

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