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Bigos (Polish Hunters Stew)
Submitted By:Cupcake
No. of Servings:
4-6 Preparation time:
15min(s) Course:
Main Cooking time:
50min(s) Cooking Instructions:
1. Heat a large saucepan, add the bacon and sauté for 4 minutes until the bacon is crisp and the fat has run. Remove the bacon with a slotted spoon to a plate. Add the pork, onion, garlic and sausage to the bacon fat in the pan and sauté for 5 minutes
2. Add the remaining ingredients and bring to the boil. Season well, with plenty of ground black pepper and just a little salt (the bacon and sausage add their own salt)
3. Cover and simmer for 50 minutes or until the potatoes are tender. Serve ladled into bowls with rye bread
Ingredients:
75g/3oz smoked bacon lardons
500g/1lb cubed pork
1 onion, sliced
3 cloves garlic, sliced
200g/7oz polish sausage such as wiejska, skinned and sliced
1 can chopped tomatoes
450ml/3/4 pint chicken stock
150ml/1/4 pint red wine
2 bay leaves
2 tsp caraway seeds
500g/1lb potatoes, peeled and cubed
500g/1lb Bramley apples, quartered, cored and sliced in half
175g/6oz cabbage, cored and sliced
salt and ground black pepper
rye bread and sour cream to serve
Recommended Ingredients:
75g/3oz smoked bacon lardons
500g/1lb cubed pork
1 onion, sliced
3 cloves garlic, sliced
200g/7oz polish sausage such as wiejska, skinned and sliced
1 can chopped tomatoes
450ml/3/4 pint chicken stock
150ml/1/4 pint red wine
2 bay leaves
2 tsp caraway seeds
500g/1lb potatoes, peeled and cubed
500g/1lb Bramley apples, quartered, cored and sliced in half
175g/6oz cabbage, cored and sliced
salt and ground black pepper
rye bread and sour cream to serve
Recommended Ingredients:
