Bigos Falko style

Ingredients for 6 servings:

• 500 g pork for goulash
• 150 g bacon, streaky
• 3 Cabanossi (approx. 450 g)
• 3 onions
• 1 gr. can/n sauerkraut
• 1 large red bell pepper(s)
• 3 tbsp tomato paste
• 1 garlic clove(s)
• 400 ml meat broth
• 8 juniper berries
• 2 bay leaves
• 3 grains of allspice
• Sugar
• salt and pepper
• chili powder
• some oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the meat, sausage, bacon, and bell peppers, and finely chop the onion and garlic. Brown the bacon in oil, then brown the meat and sausage. Transfer to a large pot and pour in the meat broth. Brown the onions, garlic, and bell peppers in the pan, then add them to the pot. Add the sauerkraut, tomato paste, allspice, bay leaves, and juniper berries. Bring to a boil and simmer for about 45 minutes. Add a little water if necessary to prevent sticking. Season to taste with chili, pepper, salt, and sugar. The bigos tastes best when reheated, so make it a day in advance if necessary.