Any of our Eastern European members got a traditional recipe they'd like to share or recommendations of what sausage to use?4 cups sauerkraut, coarsely chopped
¼ cup pork or duck fat
250 g pork neck, cubed
1 onion, finely chopped
4 bay leaves
200 g sausage ends, chopped
60 g smoked bacon, chopped
1 cup button mushrooms, halved and sliced
1 tsp ground allspice
salt and pepper, to season
100 g tomato paste
2 tbsp plain flour
250–500 ml (1–2 cups) beef stock
60 ml red wine
½ savoy cabbage, shredded
2 dried porcini mushrooms, soaked in water for 30 minutes, drained and rinsed
2 garlic cloves, chopped
250 ml (1 cup) water
8 prunes, pitted and chopped
chopped parsley, to serve
Place the sauerkraut in a large saucepan and add enough water to cover. Simmer over medium heat for 20 minutes, then drain.
Heat a little of the pork fat in a large saucepan over high heat. Cook the pork neck and onion, seasoning, until browned. Add the bay leaves, sausage, bacon, mushroom, allspice, salt and a good amount of black pepper, and combine well. Add the sauerkraut and cook over medium heat, stirring occasionally to prevent scorching, for 30 minutes.
Melt the remaining pork fat in a saucepan, add the tomato paste and stir for 1 minute. Add the flour and cook for 1–2 minutes, to cook the flour. Add a little bit of the beef stock and stir until smooth, then add the remaining stock and combine well. Pass through a fine mesh strainer into the sauerkraut mixture. Add the wine and simmer for 30 minutes.
Meanwhile, place the savoy cabbage in another saucepan. Add the porcini, garlic and water. Cook over medium–low heat for 15 minutes, or until wilted. Remove from the heat.
When the sauerkraut mixture has been cooking for 30 minutes, add the wilted savoy cabbage and prunes, cover with the lid slightly open, reduce heat to as low as possible, and cook, stirring occasionally, for 2 hours. Top with chopped parsley and eat immediately, or cool to room temperature and refrigerate overnight. Bigos gets better as it is reheated, so on the third day it should be at its best.
Polish hunters stew?
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- Gun Barrel Ecologist
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Polish hunters stew?
Recently saw a program featuring Polish food that contained the following recipe for hunters stew, with the explanation that it was made with uneaten remaining ends of salamis that had been taken into the field by hunters. Not sure how the two hours cooking time fits with this but I suppose some of us like to have time to clean guns and hang game when you get back from a hunt - I'd rather hang the deer in the garage and go eat ASAP but hey
- Dom
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Re: Polish hunters stew?
Not sure either about that 2 hours GBE
I don't have the recipe but growing up my Mom regularly made what we called Gawumpkies, probably better known as Golabki's -- this was a mixture of hamburger and rice and spices laid out in cabbage leaves. Americans might call this pigs in a blanket. My mouth is watering for them, they are excellent.
My Mom liked her Chadnina -- more properly Czernina.
And top it that off with desert, Punchkies, or more properly Paczki. Now I'm hungry
I don't have the recipe but growing up my Mom regularly made what we called Gawumpkies, probably better known as Golabki's -- this was a mixture of hamburger and rice and spices laid out in cabbage leaves. Americans might call this pigs in a blanket. My mouth is watering for them, they are excellent.
My Mom liked her Chadnina -- more properly Czernina.
And top it that off with desert, Punchkies, or more properly Paczki. Now I'm hungry
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- SPEEDY
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Re: Polish hunters stew?
I thought pigs in a blanket was sausage wrapped in bacon?
But that stew sounds good I just don't know where to get all the ingredients, I guess in a few months time I can get some geese fat and try it.
But that stew sounds good I just don't know where to get all the ingredients, I guess in a few months time I can get some geese fat and try it.
I'm soft and I don't care.
- Dom
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Re: Polish hunters stew?
Well, I've never had those kind but appears there are different pigs for different folksSPEEDY wrote:I thought pigs in a blanket was sausage wrapped in bacon? . . . .
Here's a version on how to make Golabkis which she also calls pigs in a blanket:
[video]https://www.youtube.com/watch?v=I9TyJ4MNPj4[/video]
Another version
[video]https://www.youtube.com/watch?v=xjkGa0AsGcc[/video]
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Re: Polish hunters stew?
Those cabbage rolls look good. The ingredients are simple yet tasty. Plus I love cabbage....