Polish Bigos with Hunter's Sausages
4 servings
120 minutes
Bigos with hunting sausages is a traditional Polish dish rich in the flavors of meat and cabbage. Its history dates back to the Middle Ages when hunters and peasants prepared nutritious meals by mixing available ingredients. In this version, tender white and fermented cabbage combine with juicy pork and aromatic hunting sausages, creating a rich flavor with a slight tang. Stewing in the oven gives bigos a special softness and richness. This dish is perfect for cozy home lunches, winter evenings, or large feasts.
1
Chop fresh cabbage and send it to an oven preheated to 150-170 degrees for 10 minutes.
- White cabbage: 200 g
2
In a thick-bottomed pan, fry the pork, add the onion sliced into half rings. Cut the sausages and add them to the pork with the onion.
- Pork: 200 g
- Onion: 1 piece
- Hunter's sausages (kabanosy): 3 pieces
3
Remove the cabbage from the oven, combine it with the other ingredients, and sauté lightly. Then add the sauerkraut and a little brine.
- White cabbage: 200 g
- Sauerkraut: 200 g
4
Cook everything under the lid for 5-7 minutes, add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
5
Transfer the contents of the pan to pots and bake in the oven for about an hour.
6
Serve it as a main dish or with a side.
