Polish Bigos Stew
Polish Bigos Stew

Ingredients

Method

  • 50g butter
  • 1 onion, sliced
  • 1 tsp crushed juniper berries
  • ½ tsp caraway seeds
  • 300g pork belly, cubed
  • 1 tbsp sugar
  • 500g sauerkraut
  • Half a cabbage, shredded
  • 400g tin of chopped tomatoes
  • 500ml chicken stock
  • 10g dried mushrooms
  • 300g kabanos sausages or similar cured sausage, chopped
  • 1 apple, grated
  • Melt the butter in a large casserole. Add the onion, and cook until softened. Sprinkle over the caraway and juniper, then add the pork. Sprinkle in the sugar, turn the heat up, and brown the meat for a few minutes.
  • Drain the sauerkraut, then add to the casserole with the tomatoes and cabbage. Pour in the stock and simmer for 30 mins. Meanwhile, soak the dried mushrooms in a little hot water, and once softened, chop and add to the stew along with the soaking liquid. Add the sausages and apple, too. Simmer for another 1.5 hours, then serve with crusty bread.
2 hrs
6 serving
This recipe pairs perfectly with the Moric 'Hausmarke Rot' Blaufränkisch 2016 from Burgenland, Austria.

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