This stew is a celebration of autumn and winter, a time when the hunters would return with their game and the community would gather to make a pot of bigos and simmer it over a fire for hours. The dish is a rich tapestry of flavours, with a variety of meats, including pork, beef and traditional Polish sausage, blended with the tang of sauerkraut and the sweetness of prunes.
Ingredients:
- ¼ cup dried porcini mushrooms
- ½ cup warm water
- 2 tablespoons unsalted butter
- 2 cups packaged, drained sauerkraut (not rinsed)
- 1 small head of kale, quartered and sliced
- 4 strips bacon, cut into 1 inch slices
- 1 pound pork shoulder, cut into 1 1/2-inch pieces
- 1 lb. boneless beef chuck, cut into 1-inch pieces
- 1lb Polish sausage links, sliced (or other sausage)
- 1 large onion, peeled and chopped
- 3 pitted prunes, diced
- 1 cup dry red wine
- 1 teaspoon paprika powder
- ½ teaspoon caraway seed
- 1 teaspoon dried thyme leaves
- ¼ teaspoon allspice
- 1 large bay leaf
- Freshly ground black pepper
- Salt to taste
Method of cooking:
Soak the dried porcini mushrooms in ½ cup warm water until soft. Drain the mushrooms but keep the liquid as it will be used later.
Melt the unsalted butter in a large saucepan over a medium heat. Add the bacon and cook until it begins to release its fat.
Increase the heat to medium-high and add the pork shoulder and chuck to the pot. Brown the meat on all sides.
Reduce the heat to medium and add the chopped onion and cook until translucent.
Add the sauerkraut and sliced cabbage to the pot, along with the soaked porcini mushrooms, diced prunes and all the spices (paprika, caraway, dried thyme, allspice, bay leaf, salt and pepper).
Pour in the dry red wine and the reserved mushroom liquid. Bring to the boil.
Cover and simmer on a low heat for at least 2 hours, stirring occasionally. The longer it cooks, the better the flavours will blend.
About 30 minutes before the stew is done, add the sliced Polish sausage.
Adjust the seasoning with salt and pepper to taste. Remove the bay leaf before serving.
