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Russian/Eastern European · Dinner

Bigos

Non-vegEasy

Diet: Non-veg · High-protein

Bigos is a Russian/Eastern European dish. Sauerkraut and sausage vary in saltiness, so season only after simmering.

Prep
25 min
Cook
150 min
Total
175 min
Servings
6
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Bigos.
Representative photograph of Bigos. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Stew

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 12 min

  1. Cook 30 ml neutral oil, 600 g pork shoulder, cubed, 250 g smoked sausage, sliced, 200 g onion, chopped in its oil 12 minutes until meat browns.

    Check: Look for this result: meat browns.

Stew · About 120 min

  1. Add 700 g sauerkraut, drained, 500 g fresh cabbage, shredded, 30 g dried mushrooms, 700 ml water, 100 g prunes, 2 bay leaves, 1 tsp caraway, breaking up sauerkraut. Cover and simmer gently 2 hours until pork is tender.

    Check: Look for this result: pork is tender.

Finish · About 15 min

  1. Uncover 15 minutes to reduce excess liquid; remove bay leaves and taste before adding salt.

Tips

  • Sauerkraut and sausage vary in saltiness, so season only after simmering.
  • Judge Bigos by the texture and doneness signs in its steps. Your pan and heat affect how long Bigos takes to cook.

Substitutions

  • Use dried apricots instead of prunes.

Storage

  • Get perishable Bigos into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bigos within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Bigos to 74°C / 165°F, stirring or turning it for even heating. When Bigos is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Bigos includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Bigos becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Bigos one day ahead. For Bigos, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bigos on the day of serving.

FAQ

What matters most when making Bigos?

Sauerkraut and sausage vary in saltiness, so season only after simmering.

What can I substitute in Bigos?

Use dried apricots instead of prunes.

Can I prepare Bigos ahead?

Prepare the measured ingredients for Bigos one day ahead. For Bigos, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bigos on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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