Hunters Stew
Bigos is famously better on day three, and day one of a three-day stew is not a weeknight plan. This is the fast version: smoked sausage, sauerkraut and prunes hurried into the same deep smoky place.
- Total time
- 19 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Fry the lardons in a dry pan over medium-high heat for 4 minutes until the fat runs and they start to crisp.
Add the onion and sausage coins and cook 4 minutes more, letting the sausage brown at the edges.
Stir in the sauerkraut, cabbage, prunes, tomato puree, caraway and bay leaves and cook 2 minutes to take the raw edge off the tomato.
Pour in the stock, cover and simmer hard for 8 minutes until the cabbage has slumped and the liquid has reduced to a thick, glossy coating. Make sure the sausage is piping hot through.
Fish out the bay leaves, taste for salt, and serve with dark rye bread.
Read all that and thought “absolutely not”?
Completely fair. Hunters Stew is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.