Bigus with sauerkraut and sausage, a step-by-step recipe with photos from the author VechnaYa for 661 kcal
Bigus with sauerkraut and sausage is a staple in Polish, Belarusian, Lithuanian, and Czech cuisine. According to one theory, the word comes from the Polish "bigosowac," meaning "to shred," while another suggests it comes from the Latin "bigustus," meaning "two flavors." Traditional bigus is a stew of sauerkraut and fresh white cabbage, along with pork, game, smoked meats, mushrooms, apples, prunes
- Assorted smoked meats
- Sauerkraut
- White cabbage
- Onions
- Prunes
- Dried porcini mushrooms
- Garlic
- Dry red wine
- Refined vegetable oil
- Caraway
- Mustard seeds
- Bay leaf
- Juniper
- Mixed peppercorns
- Salt
- To make the sauerkraut and sausage bigus rich and delicious, prepare a meat platter. You can use several types of smoked sausages, such as Krakow, Tallinn, and Moscow, as well as pork belly, smoked duck legs, hunter's sausages, neck sausages, and so on.
- Cut the meat components into pieces of approximately the same size. Don't cut them too finely, as the fat will render out during cooking, causing the slices to shrink considerably. Slice the onion into thin strips.
- Pour a few tablespoons of vegetable oil into a large, heavy-bottomed saucepan. Add the meat, cover, and cook over medium-low heat. The fat should slowly render and be careful not to burn. Stir occasionally.
- Once enough fat has rendered, add the onion to the pan. Stir and fry, uncovered, for 5–7 minutes, until lightly golden. Add the sauerkraut. If it's too tart, soak it in cold water first, then squeeze it thoroughly.
- Cover the pot with a lid and simmer the sauerkraut for about 30 minutes. Meanwhile, cut the cabbage into 1.5–2 cm squares or into thin strips. Add them to the pot along with the minced garlic.
- Drain the pre-soaked or boiled porcini mushrooms in a sieve, reserving the liquid. Chop into medium-sized pieces and add to the cabbage. Strain the mushroom water, measure out approximately 100 ml, and pour into the pan. Then pour in the room-temperature wine.
- Combine the mustard seeds, juniper berries, cumin, and peppercorns in a mortar. Grind until finely ground, but not to a powder. Add the spices to the pan, along with the bay leaf and prunes. Don't add salt, as both the cabbage and sausage are already salted.
- Cook the bigos over low heat for 4 hours, stirring occasionally. If there's too much liquid in the pan, remove the lid; if there's not enough, add a little boiling water. Taste and, if necessary, add more salt or a couple of tablespoons of sugar.
- Bigus with sauerkraut (recipe with sausage) should be very rich. The flavor should be salty, sweet, and sour. Divide it into bowls and serve with fresh, preferably hot, bread.
We believe that sauerkraut is a traditional Russian dish. However, some historians believe that sauerkraut was invented by the Chinese. Furthermore, many cultures have similar dishes. In Russia,...
For bigos with sausages and bacon—a classic Polish dish—any fresh raw sausage, such as kupaty, will do. If the kupaty are large, four will suffice—one per serving. The key is to avoid substituting the bacon with anything (except perhaps bacon)—its fat will impart a wonderful flavor and tenderness to the cabbage. Simmer for the specified amount of time; don't try to rush the process. Bigos is a delicate matter.