Bigos is a traditional Polish dish, and you can find it on the table in almost every Polish home at Christmas, alongside the eleven additional dishes served on the 24th of December.
Try this spicy twist on the classic recipe,created by our Polish Warehouse Co-ordinator Damian!
Ingredients:
1 finely sliced white cabbage
500g sauerkraut, drained
250ml beef stock
100g dried wild mushrooms (porcini) soaked in boiling water for 1 hr
2 tbsp lard
400g Polish sausages, sliced
250g smoked bacon, diced or sliced
2 chopped onions
750g cooked diced pork, game or beef meat
200g diced prunes
1-2 Dried Ring of Fire chillies
2 garlic cloves, peeled and chopped
3 bay leaves
2 cloves
12 peppercorns
½ tsp smoked paprika
4 juniper berries
4 allspice berries
90ml red wine
4 tbsp tomato purée
Cooking:
- step 1
Put the cabbage and sauerkraut in a dish, add the stock and cook over a low heat for about 50 mins, until tender.
- step 2
Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.
- step 3
Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, garlic, ring of fire chilli, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool.
Bigos tastes even better the next day.
Enjoy 😊