Bigos from Patimami

Ingredients for 6 servings:

• 2 g cans of sauerkraut
• 1 large onion(s)
• 300 g beef
• 300 g pork
• 200 g pork belly, smoked
• 200 g sausage (Krakauer or similar sausage)
• 2 bay leaves
• 10 peppercorns
• 3 porcini mushrooms, dried
• 1 tbsp plum jam
• lard
• possibly broth, granulated

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Polish sauerkraut dish

Boil sauerkraut in water uncovered for about an hour. Add diced onion, bay leaves, pepper, and mushrooms, and continue simmering for about half an hour. Make sure there’s enough water in the pot; add a little more if necessary. Dice the meat, smoked belly, and sausage, brown in lard, add to the pot, and simmer until the meat is tender. Stir in plum jam, season with a little broth, if desired. The more often the bigos is reheated, the better it tastes. Serve with bread or potatoes.