Bigos (Polish Sauerkraut, Sausage, & Meat Stew)

Recipe courtesy of Wholesome Cook



  • 2 tbsp olive oil
  • 1 brown onion, peeled and chopped finely
  • 1 chorizo, diced
  • 100g speck // or streaky bacon, diced
  • 1kg sauerkraut
  • 200g diced pork
  • 200g diced beef
  • ¼ cup dried porcini mushrooms, broken into small pieces
  • 100g dried pitted prunes
  • 4 bay leaves
  • 4 whole allpsice seeds (pimento seeds)
  • 1 tsp ground pepper
  • 4 cups water
  • 1 cup red wine
  • 1 strip of lemon peel
  • 1 tablespoon unrefined sugar of your choice
  • olive oil



  1. Heat 1 tablespoon oil in a large stockpot over medium heat. Brown onion, chorizo and speck, mixing regularly. Transfer to a bowl.
  2. Heat the remaining tablespoon oil over high heat and add the pork and beef. Sear on 2-3 sides and cook for a further 2 minutes. Add sauerkraut together with the cooked chorizo, speck and onion and all the remaining ingredients. Mix well. Cover with a lid, bring to a boil then lower heat and simmer for 1-2 hours or until meat is tender and falling apart to the touch.
  3. To serve: Spoon bigos into a serving bowl, serve on its own, with mash, green salad or slices of fresh sourdough bread.