Bigos-Polish Hunter’s Stew

Heat a pot, fry the bacon till the fat oozes out, add the washed pork cubes and fry well.

Add Peppercorn, bay leaf, caraway seeds, chopped onion and garlic to the pan and saute till light browned. Stir in tomato paste and fry well.

Add the sliced saugage, fry for a while and add the stock. season with salt and pepper and simmer in low flame until the pork become tender.

Once cone, remove from the fire and serve with Rye bread.