Cooking process
Bigus (bigos) is a wonderful dish of Polish cuisine (although there is a legend that this recipe came to Poland from Lithuania), which is familiar to many. The classic Bigos is prepared from different kinds of meat, with smoked, prunes and apples, fresh and sauerkraut. It was customary to prepare real biogas for a long time, 2-3 days. Of course, now the recipe is much simplified and every housewife can choose her own cooking option.
Today we will cook bigus with sausage. Take sausage of good quality, you can have one type or several. Cabbage for this recipe can only take fresh or add a little sauerkraut. Spices and tomato paste – at your discretion, but peppercorns and bay leaves should be used. A quality tomato paste will add color to the dish and add flavor.
Fresh cabbage finely chopped. If you want, like me, to add sauerkraut – try it, is not it too acidic. In this case, rinse it with water, wring out and add to fresh. A small amount of vegetable oil poured into the pan, add cabbage and warm 3-5 minutes, stirring. Then we pour 1 glass of water, cover it and put it out for 15-20 minutes on medium heat under the lid. Add the pepper with the peas.
In the meantime, we’ll clean the carrots and onions. We carve the carrots on a grater, cut the onions into half rings. Let’s save the vegetables in vegetable oil.
We look after cabbage – if the liquid is evaporated, add more water. Sausage cut into long strips.
Separately fry the sausage to a light ruddy crust, but do not overcook, otherwise the bigos will be bitter. Spread the cabbage with vegetables, tomato paste and sauteed sausage. At this stage, add the garlic, passed through the press. If you added sauerkraut, then most likely you will not need salt.
We mix cabbage with vegetables and sausage, pour more water, about 1 glass. Try and adjust the dish for salt. On medium heat, hang out bigus from fresh cabbage with sausage for another 15-20 minutes under the lid. 5 minutes before the readiness to add the laurel leaf. Turn off the fire and hold the dish under the lid for 10 minutes to make it even more saturated. In general, bigos is delicious and freshly cooked, and warmed. Even it is believed that the cooled and newly warmed Bigos is tastier. Add the greens and serve on the table. Even such a simple version of bigus with sausage will certainly have to taste to your loved ones.
Bigos with sausage – a very tasty and rich dish, treat yourself to health!
Bigus with sausage
Delicious and quick version of bigus with sausage pleasantly diversifies your menu. This time we use fresh cabbage for Bigos.
Ingredients
Fresh cabbage – 400 g
Sour cabbage (optional) – 150 g
Onion – 1 pc.
Carrots – 1 pc.
Sausage – 200 g
Vegetable oil – 3 tbsp.
Tomato paste – 1-2 tablespoons
Garlic – 1 tooth
Spices, salt, pepper – to taste
Cooking process
Bigus (bigos) is a wonderful dish of Polish cuisine (although there is a legend that this recipe came to Poland from Lithuania), which is familiar to many. The classic Bigos is prepared from different kinds of meat, with smoked, prunes and apples, fresh and sauerkraut. It was customary to prepare real biogas for a long time, 2-3 days. Of course, now the recipe is much simplified and every housewife can choose her own cooking option.
Today we will cook bigus with sausage. Take sausage of good quality, you can have one type or several. Cabbage for this recipe can only take fresh or add a little sauerkraut. Spices and tomato paste – at your discretion, but peppercorns and bay leaves should be used. A quality tomato paste will add color to the dish and add flavor.
Fresh cabbage finely chopped. If you want, like me, to add sauerkraut – try it, is not it too acidic. In this case, rinse it with water, wring out and add to fresh. A small amount of vegetable oil poured into the pan, add cabbage and warm 3-5 minutes, stirring. Then we pour 1 glass of water, cover it and put it out for 15-20 minutes on medium heat under the lid. Add the pepper with the peas.
In the meantime, we’ll clean the carrots and onions. We carve the carrots on a grater, cut the onions into half rings. Let’s save the vegetables in vegetable oil.
We look after cabbage – if the liquid is evaporated, add more water. Sausage cut into long strips.
Separately fry the sausage to a light ruddy crust, but do not overcook, otherwise the bigos will be bitter. Spread the cabbage with vegetables, tomato paste and sauteed sausage. At this stage, add the garlic, passed through the press. If you added sauerkraut, then most likely you will not need salt.
We mix cabbage with vegetables and sausage, pour more water, about 1 glass. Try and adjust the dish for salt. On medium heat, hang out bigus from fresh cabbage with sausage for another 15-20 minutes under the lid. 5 minutes before the readiness to add the laurel leaf. Turn off the fire and hold the dish under the lid for 10 minutes to make it even more saturated. In general, bigos is delicious and freshly cooked, and warmed. Even it is believed that the cooled and newly warmed Bigos is tastier. Add the greens and serve on the table. Even such a simple version of bigus with sausage will certainly have to taste to your loved ones.
Bigos with sausage – a very tasty and rich dish, treat yourself to health!