Bigos — Polish sauerkraut stew with sausage
~50 minon the hobPolandGluten-freeDairy-free
577kcal
34 gprotein
50 gcarbs
22 gfat
14 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 837 | 47 g |
| Emmagetting lean | 27% | 462 | 30 g |
| Jackgrowing | 24% | 404 | 24 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Sauerkraut250 g
- Butcher’s sausages (for the barbecue)60 g
- Smoked pork (lean, shoulder)80 g
- Button mushrooms120 g
- Prunes20 g
- Potatoes, waxy200 g
- Sauerkraut500 g
- Butcher’s sausages (for the barbecue)120 g
- Smoked pork (lean, shoulder)160 g
- Button mushrooms240 g
- Prunes40 g
- Potatoes, waxy400 g
- Sauerkraut1.0 kg
- Butcher’s sausages (for the barbecue)240 g
- Smoked pork (lean, shoulder)320 g
- Button mushrooms480 g
- Prunes80 g
- Potatoes, waxy800 g
From your store cupboard
Bay leavesCrushed carawayBlack pepperSmoked paprika
If you can’t get it
- Prunes → dried apricots or dates — just reckon on their being sweeter
Method
- Squeeze the sauerkraut out and chop it. Cut the sausage into rounds and fry it in the pan with no oil for 4 minutes.
- Add the smoked pork in cubes and the sliced mushrooms and fry 8 minutes, until the water has gone from the mushrooms.
- Add the sauerkraut, the prunes cut into quarters, the caraway, the bay leaf and the smoked paprika. Add 250 ml water.
- Braise covered for 40 minutes. The prunes break down and the sauerkraut sweetens — that’s the whole of a bigos and it can’t be hurried.
- Grind over pepper and serve with boiled potatoes. The next day it’s markedly better.
- Squeeze the sauerkraut out and chop it. Cut the sausage into rounds and fry it in the pan with no oil for 4 minutes.
- Add the smoked pork in cubes and the sliced mushrooms and fry 8 minutes, until the water has gone from the mushrooms.
- Add the sauerkraut, the prunes cut into quarters, the caraway, the bay leaf and the smoked paprika. Add 500 ml water.
- Braise covered for 40 minutes. The prunes break down and the sauerkraut sweetens — that’s the whole of a bigos and it can’t be hurried.
- Grind over pepper and serve with boiled potatoes. The next day it’s markedly better.
- Squeeze the sauerkraut out and chop it. Cut the sausage into rounds and fry it in the pan with no oil for 4 minutes.
- Add the smoked pork in cubes and the sliced mushrooms and fry 8 minutes, until the water has gone from the mushrooms.
- Add the sauerkraut, the prunes cut into quarters, the caraway, the bay leaf and the smoked paprika. Add 1.0 l water.
- Braise covered for 40 minutes. The prunes break down and the sauerkraut sweetens — that’s the whole of a bigos and it can’t be hurried.
- Grind over pepper and serve with boiled potatoes. The next day it’s markedly better.
Allergens: Sulphur dioxide and sulphites (12)
