Bigos (Polish Hunter's Stew) with Pork and Sausage
Polish dinner for one, on the table in 39 minutes.
Per portion
Calories from protein 26%, carbs 13%, fat 61%. Estimated from the ingredients.
Roughly £2.40 a portion.
Method
- 1
Heat the oil in a pan and brown the pork and sausage for 2–3 minutes, then tip onto a plate. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Add the onion and soften for 8 minutes until soft and translucent.
- 3
Stir in the tomato purée and paprika and fry for 1 minute until the purée darkens, then add the sauerkraut, cabbage, bay leaf and stock.
- 4
Cover and simmer for 18–20 minutes, stirring occasionally, until the cabbage is tender and the stew has thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Season to taste with salt and black pepper, then return the pork and sausage for the last 4–5 minutes until the pork is cooked through. Remove the bay leaf before serving.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/bigos-polish-hunters-stew-with-pork-and-sausage/
