Bigos Recipe


A large pot of Polish Bigos bubbling away on our cooker in Lubuskie in the far west of Poland.

Here is our own ‘Greater Poland’ adaptation of the traditional Polish dish, Bigos, or in English, Hunters’s Stew.


1.5 kg sauerkraut
2 onions, finely chopped
3 tablespoons of sunflower oil
2 or 3 different sausages, sliced
250 g wild boar meat (or beef), diced
250 g pork, diced
100 g bacon, diced
150 ml of red wine
1 tin of plum tomatoes
1/2 handfuls of dried Borowik and/or Podgrzybek mushrooms
2 carrots, sliced
2 bay leaves
6 whole allspice seeds
1 tablespoon cumin
1 teaspoon marjoram
Freshly ground pepper, to taste

The ingredients included should be enough to make enough Bigos to feed around 4 hungry people!

Directions for making Bigos:

  • Fry the onions, add the sausages and meat. Cook until brown.
  • Rinse sauerkraut (cabbage) under running water to lessen the sourness slightly. Squeeze out the excess juice. Put into a large pot and add the canned tomatoes, carrots, bay leaves, allspice and mushrooms. Add onions, sausages, and meat to the large pan containing the sauerkraut mixture. Simmer in a covered saucepan for around an hour.
  • Add red wine (if desired) and cook for another 15 minutes. Add some extra water if you prefer a less dry and more moist texture. Season with marjoram and pepper.

Serve with chunky bread or bread rolls.

Leftover Bigos can safely be reheated the following day. In fact, it always seems to taste even better the next day.

Some people substitute the carrots for prunes or even garlic. Others don’t use plum tomatoes and instead use tomato paste. But we personally prefer the recipe above!


Polish bigos

A snap of a plateful of Polish Bigos served with a hunk of homemade cheesey bread.

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