Summary

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

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Instructions

1. Cut the meat, sausage, bacon and bell pepper into cubes, also cut the onion and garlic into small pieces.
2. Fry the bacon in oil, then fry the meat and sausage. Transfer to a large saucepan and pour the meat stock.
3. Fry the onions, garlic and paprika in the pan and then also add to the saucepan.
4. 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.
5. The bigos tastes best after being reheated, so prepare it a day in advance.