Bigos (Sauerkraut With Meat, Game, Etc.)

This is a typically Polish dish and is extremely popular throughout the country. It will keep for weeks, and is a favorite dish for shooting expeditions, being warmed up on a wooden fire in the forest.

Ingredients :

• 2 1/4 lbs. of SAUERKRAUT
• 1/2 lb. of any kinds of mixed cooked meat, including poultry and game
• 1/4 lb. of pork sausages
• 1 or 2 apples, cut in dice
• 4 tablespoons of lard
• 2 tablespoons of flour
• a few tablespoons of meat glaze
• 2 tablespoons of tomato puree
• 1 onion
• 1 cup of vodka
• 1/2 cup of either white or red wine

Method :

1. Wash the SAUERKRAUT and blanch it in boiling water, and drain.
2. Melt the lard in a saucepan and, when hot, fry the chopped onion till brown, adding the flour.
3. Then add some of the meat glaze, tomato puree, vodka, and wine.
4. Mix well.
5. Put a layer of SAUERKRAUT in an earthenware casserole, cover with a layer of the different meats and the sausages, cut in small slices, and the diced apples.
6. Moisten with a little more meat glaze and wine, and continue the process till the casserole is filled. Cover closely, and simmer for 2 hours, shaking the casserole occasionally.
7. Set aside and used as required.
8. Unliked most dishes, this is said to improve the more often it is re heated.

Have a nice cooking with Polish recipes
Polish Cooking Recipes

This is a typically Polish dish and is extremely popular throughout the country. It will keep for weeks, and is a favorite dish for shooting expeditions, being warmed up on a wooden fire in the forest.

Ingredients :

• 2 1/4 lbs. of SAUERKRAUT
• 1/2 lb. of any kinds of mixed cooked meat, including poultry and game
• 1/4 lb. of pork sausages
• 1 or 2 apples, cut in dice
• 4 tablespoons of lard
• 2 tablespoons of flour
• a few tablespoons of meat glaze
• 2 tablespoons of tomato puree
• 1 onion
• 1 cup of vodka
• 1/2 cup of either white or red wine

Method :

1. Wash the SAUERKRAUT and blanch it in boiling water, and drain.
2. Melt the lard in a saucepan and, when hot, fry the chopped onion till brown, adding the flour.
3. Then add some of the meat glaze, tomato puree, vodka, and wine.
4. Mix well.
5. Put a layer of SAUERKRAUT in an earthenware casserole, cover with a layer of the different meats and the sausages, cut in small slices, and the diced apples.
6. Moisten with a little more meat glaze and wine, and continue the process till the casserole is filled. Cover closely, and simmer for 2 hours, shaking the casserole occasionally.
7. Set aside and used as required.
8. Unliked most dishes, this is said to improve the more often it is re heated.

Have a nice cooking with Polish recipes
Polish Cooking Recipes