Ingredients with Measurements:
- 1 lb smoked kielbasa sausage, sliced
- 1 lb sauerkraut, drained and rinsed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 cup beef broth
- 1 cup tomato sauce
- 1 tbsp paprika
- 1 tsp caraway seeds
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the sliced kielbasa sausage and cook until browned, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for an additional 1-2 minutes.
6. Add the sauerkraut, beef broth, tomato sauce, paprika, caraway seeds, and bay leaf to the pot.
7. Stir to combine and bring to a simmer.
8. Reduce the heat to low and add the browned sausage back to the pot.
9. Cover and simmer for 1-2 hours, stirring occasionally.
10. Remove the bay leaf and season with salt and pepper to taste.
11. Serve hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 12g
Protein: 18g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or bratwurst.
- If you don't have beef broth, you can use chicken or vegetable broth instead.
- If you don't have tomato sauce, you can use canned diced tomatoes.
Variations:
- You can add other vegetables to the pot, such as diced carrots or bell peppers.
- You can use different spices to change the flavor, such as cumin or thyme.
- You can add a splash of red wine or apple cider vinegar for extra tanginess.
Tips and tricks:
- Make sure to rinse the sauerkraut before adding it to the pot to remove any excess saltiness.
- You can make this dish ahead of time and reheat it before serving.
- This dish tastes even better the next day, so consider making a larger batch for leftovers.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls with a side of crusty bread.
Garnishes:
Garnish with fresh parsley or chopped scallions.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with mashed potatoes or boiled potatoes.
Troubleshooting advice:
- If the dish is too salty, rinse the sauerkraut again before adding it to the pot.
- If the dish is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bigos is a traditional Polish stew made with sauerkraut and meat, typically served during the winter months.
Flavor profiles:
This dish is savory and slightly tangy, with a smoky flavor from the sausage.
Serving suggestions:
Serve hot with crusty bread or over mashed potatoes.
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Region: Polish