Bigos a sauerkraut, sausage and meat stew + giveaway
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.
Servings: 8
Ingredients
- 2 tbsp olive oil
- 1 brown onion peeled and chopped finely
- 1 chorizo diced
- 100 g speck or streaky bacon diced
- 1 kg sauerkraut
- 200 g diced pork
- 200 g diced beef
- 1/4 cup dried porcini mushrooms broken into small pieces
- 100 g 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
- To prepare the stew:
- Heat 1 tablespoon oil in a large stockpot over medium heat. Brown onion, chorizo and speck, mixing regularly. Transfer to a bowl.
- 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.
- 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
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