- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 10 minutes
- Effort: easy
- 500 g smoked Polish pork belly, cut into lardons
- 1 tsp juniper berries, crushed
- 4 cloves garlic, crushed
- 2 bay leaves
- 2 sprigs thyme, leaves only
- 1 kg jar sauerkraut, drained
- 1 x 500 ml bottle Polish or German beer
- 1 apple, cored and diced
- 1 tsp allspice berries, gently crushed
- 500 g selection different Polish sausages, one dense, one fatty, one smoked, chunkily sliced
- chicken stock, or pork stock if needed
- crusty light rye or caraway bread, to serve
Tips and Suggestions
To cut the pork belly into lardons, slice it into thickish lengthways slices, then into small strips or dice
1. Preheat the oven to 160C/140C fan/gas 3. Heat a large casserole dish with a little vegetable oil, add the pork lardons, the juniper berries, garlic, bay and thyme leaves and cook for 2-4 minutes to fry off the lardons.
2. Stir the sauerkraut into the pan and heat through. Pour in the beer and bring to a gentle simmer. Tip in the diced apple and allspice and cook for 10 minutes.
3. Put the sausages in the pan, nestling them in amongst the sauerkraut, then pour in a little stock if the mixture needs moistening. Transfer to the oven and cook for 20 minutes or until the sausages are cooked completely. Season to taste. Take the sausages out of the pan, slice and replace. Serve the bigos with crusty bread.
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