Everyday Kitchen

Russian/Eastern European · Dinner

Bigos

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Bigos is a Russian/Eastern European dish. Sauerkraut and sausage vary in saltiness, so season only after simmering.

Prep
25 min
Cook
150 min
Total
175 min
Servings
6
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Bigos.
Representative photograph of Bigos. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Stew

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 12 min

  1. Cook 30 ml neutral oil, 600 g pork shoulder, cubed, 250 g smoked sausage, sliced, 200 g onion, chopped in its oil 12 minutes until meat browns.

    Check: Look for this result: meat browns.

Stew · About 120 min

  1. Add 700 g sauerkraut, drained, 500 g fresh cabbage, shredded, 30 g dried mushrooms, 700 ml water, 100 g prunes, 2 bay leaves, 1 tsp caraway, breaking up sauerkraut. Cover and simmer gently 2 hours until pork is tender.

    Check: Look for this result: pork is tender.

Finish · About 15 min

  1. Uncover 15 minutes to reduce excess liquid; remove bay leaves and taste before adding salt.

Tips

  • Sauerkraut and sausage vary in saltiness, so season only after simmering.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use dried apricots instead of prunes.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Bigos one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Bigos?

Sauerkraut and sausage vary in saltiness, so season only after simmering.

What can I substitute in Bigos?

Use dried apricots instead of prunes.

Can I prepare Bigos ahead?

Prepare the measured ingredients for Bigos one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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