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Polish Bigos

chef.expert's picture
Ingredients
  Canned sauerkraut/2 pound fresh sauerkraut 1 3⁄4 Ounce (1 Can, 1 Pound, 13 Ounce Or 3 1/2 Cups)
  Meat stock 2 Cup (32 tbs)
  Canned tomatoes 1 Pound (1 Can Or 2 Cup)
  Onion 1 Large, chopped
  Apple 1 Large, peeled and chopped
  Bacon fat 1 Tablespoon
  Kielbasa 1 Pound
  Diced cooked meat 2 Cup (32 tbs) (Or Use Leftovers)
  Salt To Taste
  Black pepper 1 Dash
  Cayenne pepper 1 Dash
  Sugar 1 Tablespoon
  Flour 1 Tablespoon
  Canned sliced mushrooms 8 Ounce, drained (2 Cans, 4 Ounce Each)
  Boiled potatoes 4
Directions

GETTING READY
1) Drain and wash sauerkraut.
2) Make 1-inch chunks from the kielbasa.

MAKING
3) Take a heavy pot; allow the sauerkraut to simmer in it with meat stock and liquid from canned tomatoes.
4) Stir fry the tomatoes and onion with apple for a few minutes in fat.
5) Add in kielbasa with cooked meat and simmer for 10 minutes.
6) Season with salt, black pepper and cayenne and stir in sugar, flour and mushrooms.
7) Cook this until slightly thickened and mix in to sauerkraut.
8) Boil the mixture for 1 1/2 to 2 hours, pouring in enough stock if dry.
9) Leave aside overnight in a cool place.

SERVING
10) Reheat slowly and serve with hot boiled potatoes when ready to use.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Almond
Cook Time: 
15 Minutes
Servings: 
4

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