Bigos According To Falko Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pork for oulash
- 150 g bacon, streaky
- 3 Cabanossi (approx. 450 g)
- 3 onion (s)
- 1 large can sauerkraut
- 1 large red pepper (s)
- 3 tablespoon tomato paste
- 1 clove garlic
- 400 ml meat broth
- 8 juniper berries
- 2 bay leaves
- 3 grains allspice
- sugar
- salt and pepper
- Chili powder
- some oil
Print Recipe
Pin Recipe Instructions
- Cut the meat, sausage, bacon and bell pepper into cubes, also cut the onion and garlic into small pieces.
- Fry the bacon in oil, then fry the meat and sausage. Transfer to a large saucepan and pour the meat stock.
- Fry the onions, garlic and paprika in the pan and then also add to the saucepan.
- Add the sauerkraut, tomato paste, allspice, bay leaves and juniper berries. Bring to a boil and simmer for about 45 minutes. Pour in some water if necessary so that nothing is attached. Season to taste with chilli, pepper, salt and sugar.
- The bigos tastes best after being reheated, so prepare it a day in advance.
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