Hunters Polish Sausage Sauerkraut Stew Food

POLISH HUNTER'S STEW WITH SAUERKRAUT / BIGOS Z KISZONEJ KAPUSTY

Steps:

• Dice the meat. Dice the onion and fry in oil in a large skillet. Add meat and fry it thoroughly.
• When done, add 500 ml's of hot water, salt, season with pepper and bring to boil. Then add broken dried mushrooms, cover, reduce heat and simmer for about 40 minutes.
• Add bay leaf, allspice, cumin, marjoram, chopped plums, peeled and diced apple and mix.
• Add sauerkraut (if it is too sour, rinse it in a strainer beforehand), pour in 250 ml's of water, mix, cover and cook the cabbage until soft for about 45 minutes . About halfway through the cooking, add the peeled sausage and cut into pieces. At the end, add tomato paste.
• Brown the flour in a dry pan, when it begins to brown, add a tablespoon of butter and stir until the butter dissolves. Keep the pan over low heat and add a few tablespoons of hunters stew gradually, stirring constantly. Transfer the contents of the roux back to the skillet, mix everything together and bring to a boil. Serve hot. Enjoy!

BIGOS (POLISH HUNTER'S STEW)

Steps:

• Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
• Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
• Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
• In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
• When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
• Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.

HUNTER'S SAUSAGE AND SAUERKRAUT STEW

Steps:

• Into a preheated broiler, place bell peppers on a small baking sheet
• Roast, turning frequently, until skins are blackened, about 5 minutes
• Let stand until peppers are cool
• Remove and discard skins, stems, and seeds
• Place in a blender with the tomatoes and blend until smooth
• Season chicken thighs with salt and pepper
• Melt butter in a large Dutch oven over medium
• Add chicken thighs, and cook until browned
• Transfer chicken to a plate
• Add cottage bacon to Dutch oven, and cook, stirring, until bacon begins to render
• Add onion and mushrooms, and cook until onion begins to turn golden
• Stir in fennel, leek, garlic, and smoked paprika, and cook 2 minutes
• Add kielbasa and dill, cook until sausage is heated through, 3 to 4 minutes
• Return chicken to Dutch oven
• Add wine, bring to a boil, and cook until liquid is reduced by half
• Add pepper-tomato mixture, and bring to a simmer
• Add stock and sauerkraut
• Bring to a simmer, reduce heat, and simmer gently until vegetables are tender and chicken shreds easily
• Serve

HUNTERS STEW (POLISH)

Steps:

• 1. Rehydrate shrooms in a cup of hot water. Cook up your bacon in a large cooking pot/dutch oven and set aside. Now brown the pork in the bacon grease; season with salt and pepper and then set aside. Next brown up the kielbasa and set aside.
• 2. Add caraway, allspice, onions & bay leaves to pot and saute till onions are soft. Scrap the brown bits loose and add your tomato paste. Cook till caramelized. Now add kraut, cooking and stirring till wilted. Return meats to pot, add shrooms and the water they soaked in. (Make sure you strain the liquid of the shrooms.)
• 3. Add chopped prunes, stock and wine then bring to boil. Season with s/p and reduce heat to medium/low. Cook covered for about 30 minutes, stirring occasionally. Add chopped apples and cook for about another 30 minutes till pork is nice and tender. (This is the Madiera wine that we used.)
• 4. This is the seasoning spice called Vegeta.
• 5. Getting my bowl of Hunters Stew from Chef Tad.
• 6. My bowl of Hunters Stew with a slice of amazing dilly rye bread. Yes, there are pickles in it and I was in heaven. LOL
• 7. Our wonderful instructor Chef Tad.

POLISH HUNTER'S STEW

Steps:

• Cook the bacon until well browned and crisp.
• Remove bacon and reserve.
• Add onion to bacon drippings and saute until golden.
• Add mushrooms and saute briefly.
• Add flour, mix, then add wine and deglaze pan.
• Combine all ingredients including the drained sauerkraut and bacon in a braising pan and add enough rather thin brown veal or chicken stock to almost cover.
• Place in a 350 degree oven with cover until meats are tender.
• Serve with a dolop of sour cream.
• NOTE: This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion.
• Literally any meats, fowl or game may be used and the dish is better when reheated.
• Turkey leftover from Thanksgiving would be a good use of this recipe.
• Additional cabbage may be added besides the sauerkraut if desired.

POLISH SAUSAGE STEW

Steps:

• Combine soup, sugar, and sauerkraut.
• Stir in sausage, potatoes, and onions.
• Cover; cook on Low 8 hours, or on High 4 hours.
• Stir in cheese and serve.

BIGOS (HUNTER'S STEW)

Steps:

• In a very large skillet, fry the bacon.
• Add onion, mushrooms and meat and fry until meat is lightly browned.
• Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
• Add more liquid if needed.
• Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
• Season with salt and pepper and serve with steamed potatoes and crusty rye bread.

HUNTERS POLISH SAUSAGE SAUERKRAUT STEW

Steps:

• Soak the mushrooms in 1/4 cup water for 2 hours.
• Bring to boil and simmer for 1/2 hour.
• Slice.
• Wash the sauerkraut and squeeze it.
• Add mushrooms and the liquid in which they were cooked.
• Add the apples, the tomatoes, peppercorns, and bay leaf.
• Cover and simmer for 1 hour and 15 minutes.
• Add the meat and the bacon, simmer 1 hour longer.
• It is best reheated.
• Served with steamed potatoes or rye bread.