Polish Specials


 

Bigos

Ingredients:
4 dried mushrooms or 1/2 pound fresh mushrooms, sliced
1/4 cup water
1/2 pound pork or 1 cup leftover meat
1 tablespoon bacon drippings
2 pound sauerkraut, washed
1 cup diced Polish sausage (or more)
3/4 cup diced bacon
1 large onion, sliced
2 tablespoons instant flour
2 tablespoons water
3 tablespoons tomato paste
Salt and pepper
1/2 cup red table wine (optional)
Potatoes or rye bread

Method:
Soak the dried mushrooms in 1/4 cup water for 2 hours.
Brown the pork in hot drippings on all sides. Place in a kettle.
Add sauerkraut, sausage, and dried mushrooms with their liquid.
Simmer for 2 hours. Take out and slice the pork.
Fry the bacon with the onions until golden. Add the flour mixed with
2 tablespoons water, fry few more minutes, stirring.
Add to the sauerkraut stew: the bacon and onion mixture,
fresh mushrooms (if they are being used), tomato paste, pork, salt
and pepper. Simmer for 5 minutes.
Prepare a day ahead. It is best reheated. Reheat in a moderate
375 degrees F. oven for 1 hour. Add wine before serving.
Serve with potatoes or rye bread.
Serves 5.
You can also add beef and more sausage (we do)


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