Polish Bigos Hunter’s Stew with Sauerkraut and Slow-Cooked Meat
Bigos is a hearty Polish stew made with sauerkraut and a mix of meats, cooked low and slow for rich flavors. Total time: 2 hours.
Bigos is a rustic Polish dish that beautifully combines flavors from meats and tangy sauerkraut. Its slow cooking enhances the dish's depth and richness.
Why This Recipe Works
Layered Flavors: The combination of smoked sausage and pork shoulder creates a robust, hearty flavor profile.
Sauerkraut's Tang: The acidity of sauerkraut balances the richness of the meats, making the stew complex and satisfying.
Slow Cooking: Cooking slowly allows the flavors to meld together, resulting in a stew that’s more than the sum of its parts.
Chef's Pro Tip: For an even deeper flavor, let the stew sit overnight in the fridge and reheat before serving.
Prep Time
30 min
Cook Time
90 min
Total Time
120 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Heat olive oil in a large pot over medium heat and sauté onion until translucent, about 5 minutes.
- 2
Add minced garlic, sliced mushrooms, and cook for another 3-4 minutes until softened.
- 3
Cut the pork shoulder into chunks, season with paprika, salt, and pepper, and add to the pot.
- 4
Include sliced smoked sausage and stir to combine all ingredients.
- 5
Add sauerkraut, broth, caraway seeds, bay leaf, and bring to a simmer.
- 6
Cover and reduce heat; let stew cook on low for 90 minutes, stirring occasionally.
- 7
Serve hot, garnished with fresh parsley for a burst of flavor.
Nutrition Facts
Per serving
fat
25g
carbs
30g
fiber
5g
sodium
800mg
protein
25g
calories
450
Related Kitchen Tips
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