"Bigos" is a traditional Polish, Lithuanian and Belarussian dish made of sauerkraut, different meat, mushrooms and plum butter. It is a substantial dish, very simple and cheap and the perfect solution when having many people over and not knowing what to serve. In Poland, Bigos is part of every menu in every restaurant and traditionally served with bread as a starter. For a glutenfree version, abstain from the bread and replace it with potatoes or take the Bigos without any extras. The Polish prepare Bigos in heaps and deep-freeze it partially - since it's sauerkraut it unfolds its taste to the fullest after warming it up again.
Active time: 180 minutes
Ingredients for 2 persons:
- 1 kg Sauerkraut
- 20 g dried mushrooms (i. e. cèpe, Slippery Jack or alike)
- 250 g pork meat
- 125 g veal
- 2 knackwursts (or other tasty sort of sausage, maybe half-smoked)
- 1 laurel leave
- 50 ml red wine (sweet)
- plum butter
- salt, pepper (powdered and whole corn), pimento or clove pepper
- Put the sauerkraut in a larger pot with the spices (salt, pepper corns, laurel, pimento) and cook it with some water on small flame for 90 minutes.
- Meanwhile soak the dried mushrooms in water.
- Start with the meat approx. 1 hour later: cut it into bite-sized pieces and roast it in a pan. Add the red wine and keep cooking a while. Once the meat is well done, add it to the kraut. Simmer everthing.
- Add the mushrooms and cut the sausage into pieces, roast as well. Put it to the kraut and add the plum butter (4 - 5 tea spoons or more as you like. This makes the whole sweeter).
- Pour the rest of wine into the Bigos, season to taste with salt and pepper. Leave it on the flame for another hour, add some water from time to time to keep the Bigos juicy.