Mum's Polish kitchen

Mum's Polish Kitchen - Bigos.

Mum's version of a Polish staple. Bigos, a heady blend of sauerkraut, Polish sausage and pork.

Most Polish cooking is a faff and takes a fair bit of effort, its not difficult just a lot of preparation and messing such as peeling, chopping so its not worth making just a small amount for 1 person.

All mums portion sizes are suitable for a family of 3 or 4 people and will last 3 to 4 days without going off. They are quite filling, healthy and wholesome you wont leave hungry trust me.

Please ensure you buy good ingredients don't skimp on meat or cheap veg.

Ingredients:

1 or 2 Jars Sauerkraut.

6 Pork chops

1/3 ring Wiejska smoked Polish sausage

1 Chicken stock cube optional

Pepper, mixed herbs

Paprika

Olive oil or butter.

Tabasco

Worcestershire sauce

Method:

Wash your hands often.

Take a 2.5 litre saucepan and add a 1/2 inch slice of butter or some oil and warm up the pan.

Take the pork chops, cut off larger pieces of fat then chop into 1 inch slices/cubes whatever you like. Drop them in the pan and let them brown for a couple of minutes turning now and again.

Take about 1/3 or more Wiejska sausage, into slices not too thin as it shrinks. Cut them in half, once the pork has browned a little throw them in and stir for a few mins too.

Sauerkraut - is fermented cabbage, its good for you surprisingly but quality and taste are variable. I usually only buy Krakus brand however none was available so went for Dawtona, however its not quite as good, very acidic more so than others, so drain the liquid beforehand. Add the Sauerkraut to the pan and mix well.

Pour some boiling water to about 1/2 the pan stir everything add some black pepper and chicken stock if you want (but I left the stock out in this case).

Sprinkle about 2 tablespoons of paprika powder, splash of tabasco and worcestershire sauce, then mix.

Mum used to put whole peppercorns in which I always found as I bit into them! So no peppercorns!

She also used Maggi seasoning which does the job but is full of MSG as I discovered years later hence the Worcestershire and Tabasco substitute.

Finally sprinkle some mixed herbs, final mix, put a lid on and let it boil for an hour, stirring once in a while.

Turn off the heat and let it sit for 10mins, taste. It should be sour but not too much and not acidic if it is then add some sugar to it, stir in and leave it for a few mins, add more water if required?

That is all you need.

It tastes better the next day because the flavours blend nicely overnight.

After the first night and its cooled down place it in a suitable container and keep in the fridge just taking out what you need, heat it up in a small pan or just on a plate in the microwave. If its looking a bit dry add some water to it.

Serve:

I serve with salad potatoes, Pork chops , beef with a sauce or Kotlety.

Simply have it with fresh bread and butter.

I warn you now, it will stink the house out when you cook much to my wife's annoyance.

Bigos the Greek God of flatulence !!

Random childhood memory

Once I had Bigos at a Polish Cafe in Glowno.

Served with a door step slice of bread it was superb however the meat had plenty of fat, you get all the taste but as a small kid I struggled to chew it. Dunlop tyres would have been proud.

There you go Mrs Krawczyk's Bigos .....................simpleski.

Smacznego Bon appetite Champion Lad!

More recipes to come keep an eye and nose out for them.