From:Elmhurst, IL, USA
Age: 45 to 54
Course: Main Dishes
Cooker Size: 7 Quarts +
Main Ingredient: Pork & Sausage
Time on High: 0
Time on Low: 8 hours
Prep time: 45 minutes
1 slab spare ribs approximately 4lbs - Trim excess fat and sliver skin. Cut in 3 rib pieces
1 pair high quality smoked polish sausage cut in 8 pieces
4-6 chicken thighs, depending on size, trim excess fat
2 tbs. vegetable oil
(2) 32oz jars sauerkraut drained
4 dry Polish mushrooms, rehydrated in ½ cup warm water for ½ hour. Slice thinly, reserve water
1 cup grated carrot
1 14.5 oz. can (no salt added) diced tomatoes
1 large onion, chopped medium
2 tsp. caraway seed
3 bay leaves
2 tbs. flour
2 tbs. butter
6-8 small red potatoes, boiled until fork tender
Fresh parsley chopped fine
Directions: Brown chicken thighs in vegetable oil until golden brown on both sides
In the meantime, mix sauerkraut, sliced mushrooms with water, grated carrot, diced tomatoes, chopped onion, caraway seed, and bay leaves.
In the slow cooker, layer 1/3 sauerkraut, ribs, 1/3 more sauerkraut, sausage and remaining sauerkraut, top with chicken.
Cook on low for 8 hours. Remove meat and any loose bones, (Note: the meat is so fall off the bone tender, most of the bones will come out of the ribs and chicken) cover to keep warm. Discard bay leaves. Melt butter and mix with flour. Add to the sauerkraut in the slower cooker and turn to high for 20 minutes until slightly thickened.
Plate sauerkraut, sausage, ribs and chicken ( chicken can have skin and bones removed, and serve portions of chicken) with boiled potatoes garnished with chopped parsley and/or steamed bread dumpling.
Pair with a great beer! Enjoy!
Posted: October 6, 2012
Polish Hunters Stew (Bigos)
Ribs, chicken and sausage cut and trimmed
This stew is the ultimate in satisfying, stick-to-your ribs meal. The old world flavor and heartiness will more then please. The richness of the meats, and the sweet and savory quality of the sauerkraut served over boiled potatoes and/or dumplings will want you hoping for leftovers.
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