About this recipe:This Polish bigos is a nice change of pace and will delight all sauerkraut lovers! Full of flavour, great served hot with bread or potatoes. You can add browned pork cubes instead of sausage. To add a bit of sweetness, you can stir in 2 tablespoons of tomato puree and a tablespoon of sugar.
5 tablespoons vegetable oil
1 large carrot, shredded
10 allspice berries
5 bay leaves
chicken stock granules, to taste
black pepper, to taste
Maggi® liquid seasoning, to taste
400g Polish sausage, diced
300g fresh mushrooms, sliced
2 onions, chopped
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Method Prep:15min › Cook:45min › Ready in:1hr
Rinse and drain sauerkraut. If it is too tart, cover with boiling water and soak for 10 minutes, then drain.
In a large casserole, combine sauerkraut, 225ml water, 2 tablespoons oil, carrot, allspice, bay leaves, stock granules, pepper and Maggi®. Simmer for 20 minutes.
Meanwhile, in a frying pan, saute sausage, mushrooms and onion in the remaining oil till browned. Transfer to the casserole, mix well and continue to simmer for up to 1 hour, until sauerkraut is tender.
If you don't have Maggi® liquid seasoning, try using a dash or two of Worcester sauce instead.