Bigos-Polish Hunter’s Stew

Yields1 ServingPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

500 g Pork Shoulder- Cubed

250 g Smoked sausage-sliced

100 g Bacon-diced

500 g Sauerkraut

300 g Cabbage-shredded

1 Onion-chopped

2 Garlic cloves-minced

2 tbsp Tomato paste

2 Bay leaf

¼ tsp Black pepper

1 tsp Caraway seeds

2 cups Beef stock

2 tbsp Vegetable oil

Salt and Pepper

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.

Nutrition Facts

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