As we’re moving into the colder months, my go to for an autumn/winter warmer is Bigos, a 700-year-old Polish recipe which translates to Hunter’s Stew. If you like tasty cuts of pork, smoked sausage, mushrooms and cabbage, you’ll love this. This is my Mum’s recipe -
- 1kg of pork shoulder
- 500g of quality kielbasa or smoked sausage
- 1 smoked ham hock
- 2 large onions
- 500g of porcine or chanterelle mushrooms
- 500g of button mushrooms
- 1/3 cabbage, cored and chopped fine
- 500g (1 jar) of sauerkraut
- 4 tablespoons of tomato paste
- 1 tablespoon caraway seeds
- 2 tablespoons dried marjoram
- 355ml of a pilsner or a decent lager
- 2 tablespoons of mustard and horseradish to mix through just before serving
All ingredients are in order. Add water as needed, as this is a 4 hour cook.
You can serve it with boiled, roasted or mashed potatoes, or even pasta, but traditionally it’s served with dark rye bread and good quality butter.
View attachment 36650
