Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, polish sauerkraut cooking: bigos. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Polish Sauerkraut Cooking: Bigos is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Polish Sauerkraut Cooking: Bigos is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook polish sauerkraut cooking: bigos using 10 ingredients and 7 steps. Here is how you cook that.
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The ingredients needed to make Polish Sauerkraut Cooking: Bigos:
- Make ready 1/2 kg Sauerkraut
- Get 200 grams Meat (you can use the kind of meat that you would normally use for curries and stews)
- Make ready 200 grams Sausage, wiener
- Prepare 1 Leftover ham, bacon (if you have it)
- Prepare 250 ml Western-style stock
- Prepare 5 Dried plums
- Get 5 Dried mushrooms
- Make ready 50 ml Tomato purée
- Make ready 2 Bay leaves
- Take 1 dash Salt and pepper
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Steps to make Polish Sauerkraut Cooking: Bigos:
- Place the dried mushrooms in 200 ml hot water. Taste the sauerkraut, if it's a bit too sour then give it a quick rinse.
- Add the sauerkraut to a large saucepan with the stock and bay leaves and place it over low heat.
- Chop up the dried mushrooms and place them into the pan from Step 2 as well. Add the remaining hot water too.
- Slice the meat into small chunks, cook it in a frying pan, then add it to the saucepan.
- Chop the plums up into small pieces and add them to the saucepan. Adjust the flavour of the mixture in the pan with the tomato purée, salt, and pepper.
- Cut up the sausage etc. and after cooking them a little in a frying pan, add them to the main saucepan.
- Simmer the mixture over low heat for an hour and it's ready. This bigos is delicious served with bread.
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