Yield: 8 servings
|½ pounds||Each of pork, veal, lamb &|
|½ pounds||Venison (optional)|
|1 large||Onion, chopped|
|½ pounds||Mushrooms, cooked|
|½ pounds||Polish sausage cut in small|
|Water or vegetable stock|
|Salt and pepper to taste|
Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion and meat and fry until meat is slightly brown. Add water or vegetable stock and cook until meat is tender. Add Polish sausage and sauerkraut and boil until the flavors blend. Season to taste.
"A little history:
Every ancient Polish manor has its own cookery book, the growth of centuries, carefully bound, exquisitely-penned recipes, yellow with age. Amoung those recipes we should not fail to find one for Bigos, a most delectable dish served at every hunting party. In Pan Tadeusz, Mickiewicz said, "There has been a bearhunt. The bear is killed, a great fire is made and while the Bigos is warming in a mighty pot, the hungry hunters drink crystal clear, goldenflecked wodka from Gdansk."
Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120