Bigos Polish Style

Ingredients

200 g sauerkraut

200 g cabbage

200 g pork

2 hunting sausages

1 onion

Salt to taste

Pepper to taste

Shred the fresh cabbage (not too finely) and bake in the oven for 10 minutes (150-170°C).

Fry the pork in a heavy-bottomed frying pan, then add the onion, sliced into half rings. Cut the sausages and add them to the pan as well.

Remove the cabbage from the oven, combine with the remaining ingredients, and lightly fry. Then add the sauerkraut (and a little of its brine) to the pan. Simmer, covered, for 5-7 minutes.

 Season with salt and pepper to taste and transfer to a pot. Place in a preheated oven (170-180°C) and simmer for about an hour (preferably longer).

Serve as a standalone dish or with boiled potatoes.

Enjoy!