- 3 lbs sauerkraut
- 2 lbs ham, with bone
- 2 bay leaves
- 1 ounce dried mushrooms, chopped
- 20 black peppercorns
- 10 allspice berries
- ½ teaspoon salt
- 11 cups beef broth, bouillon or water
- 2 lbs cabbage, chopped like sauerkr
- 2 tablespoons butter or margarine
- 1 lb Polish sausage links, cut into 1/2-inch cubes
- 1 lb Polish white sausage with garlic, cut into 1/2-inch cubes
- 1 lb bacon, cut into 1/2-inch cubes
ingredients
directions
1. Rinse sauerkraut with cold water; drain well. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt. |
2. Add 6 cups broth, bouillon or water. Cook, uncovered, 15 minutes over medium heat. |
3. Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool. |
4. Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil. |
5. Cook, uncovered, over medium heat, 1 hour or until cabbage is tender. |
6. Add to sauerkraut mixture. Bone cooked meat. Cut cooked meat into 1/2-inch cubes. |
7. Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 minutes or until browned. |
8. Add to sauerkraut mixture. In same skillet, saute bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture. |
9. Cover; cook over low heat 1 hour or longer. Remove and discard bay leaves. Serve hot. Notes: Use only meat with large bones, so bones can be removed easily. The secret of old-time Bigos is that it gets better as it's reheated on successive days, peaking at the 6th or 7th day. In between, store covered in the refrigerator. |
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