POLISH HUNTER'S CHOUCROUTE (BIGOS)
Alex Witchel brought this recipe to The Times in 2008. Bigos is the sauerkraut stew that many consider the national dish of Poland. The author Louis Begley calls it Polish choucroute. With a pot of coarse grain mustard on the side and boiled potatoes topped with dill, the overall effect is a grown-up's version of a child's dinner party.
Provided by Alex Witchel
Categories one pot, sausages, main course
Time 4h
Yield 6 generous servings
Number Of Ingredients 14
Steps:
- Place onions in a bowl and mix with salt; set aside. Place a large skillet over medium heat; sauté bacon until brown and crisp. Remove from pan and set aside. Add onions to pan; sauté over medium heat until golden, about 10 minutes. Remove pan from heat; set aside.
- Place sauerkraut in a heavy casserole without rinsing it unless you find the taste too strong. If you do, rinse in cold water and press water out in a colander. Add to sauerkraut the onions, potatoes, garlic, peppercorns and all meats except frankfurters, sausages and kielbasa. Peel and core apples, cut into quarters, and add to casserole. Mix well. Add enough consommé and wine to barely reach surface of sauerkraut. Cover and cook over low heat for 2 1/2 hours, stirring occasionally and scraping bottom of casserole.
- Allow casserole to cool. Throw out bones and outer skin of knuckles. If not serving dish the same day, cover and refrigerate. If serving the same day, add sausages and kielbasa, and cook over low heat for 1 hour before serving.
- Fifteen minutes before serving, pour vodka over mixture. Place on a platter with raised edges (to prevent liquid from spilling), arranging sausages on top. If desired, serve with coarse grain mustard and lightly buttered boiled potatoes sprinkled with chopped dill.
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Zahid Aslam
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The flavors are incredible and the dish is sure to impress your guests.
Dorra Mnakbi
[email protected]I'm not a fan of sauerkraut, but I really enjoyed this dish. The cabbage was cooked perfectly and the flavors were amazing.
Tukwatsibwe Ivan
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it reheats well.
Emily Ryll
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Jeff Mwale
[email protected]This is a hearty and satisfying dish that's perfect for a cold winter day.
Husan Dadamuhamedov
[email protected]I'm not a big fan of cabbage, but I really enjoyed this dish. The flavors were very well-balanced.
Salina Tamang
[email protected]This recipe is a great way to use up leftover cabbage and sausage. It's also a very budget-friendly meal.
Sharmarke Jamal
[email protected]I love the combination of flavors in this dish. The sourness of the sauerkraut and the sweetness of the apples is a perfect balance.
Libaan Maxamed
[email protected]This was my first time making bigos and it turned out great! I followed the recipe exactly and it was delicious.
Ahammadul Kobir
[email protected]I've been making this recipe for years and it's always a hit. It's so easy to make and the leftovers are even better the next day.
Farhan Naich
[email protected]This dish was a bit too sour for my taste, but I think that's just because I used a different type of sauerkraut. Other than that, it was a pretty good recipe.
Ryno Vetie
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a little extra sausage and sauerkraut, but that's just my personal preference.
Kopano Moritsi
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser. The combination of flavors is amazing.
Diwas Sapkota
[email protected]Just made this for dinner and it was a hit! The flavors were incredible and the cabbage was cooked perfectly. I will definitely be making this again.