Bigos - Hunter's Stew |
Polish Reuben Casserole |
Polish Sausage And Scalloped Potatoes |
Polish Stew |
This document last modified .
Bigos - Hunter's Stew
3 pounds sauerkraut
2 pounds ham -- with bone
2 bay leaves
1 ounce dried mushrooms -- chopped
20 black peppercorns
10 allspice berries
1/2 teaspoon salt
11 cups beef broth -- bouillon or water
2 pounds cabbage -- chopped like sauerkr
2 tablespoons butter or margarine
1 pound Polish sausage links -- cut into 1/2-inch cubes
1 pound Polish white sausage with garlic -- cut into 1/2-inch cubes
1 pound bacon -- cut into 1/2-inch cubes
Instructions:
- Rinse sauerkraut with cold water; drain well. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
- Add 6 cups broth, bouillon or water. Cook, uncovered, 15 minutes over medium heat.
- Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.
- Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil.
- Cook, uncovered, over medium heat, 1 hour or until cabbage is tender.
- Add to sauerkraut mixture. Bone cooked meat. Cut cooked meat into 1/2-inch cubes.
- Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 minutes or until browned.
- Add to sauerkraut mixture. In same skillet, saute bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture.
- Cover; cook over low heat 1 hour or longer. Remove and discard bay leaves. Serve hot. Notes: Use only meat with large bones, so bones can be removed easily. The secret of old-time Bigos is that it gets better as it's reheated on successive days, peaking at the 6th or 7th day. In between, store covered in the refrigerator.
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Polish Reuben Casserole
2 cans cream of mushroom soup
1 1/3 c Milk
1/2 cup onion -- chopped
1 Tablespoon Prepared mustard
32 oz sauerkraut -- rinsed and drained
8 oz medium egg noodles
1 1/2 pounds kielbasa -- cut 1/2 inch thick
2 cups swiss cheese -- grated
3/4 cup Whole wheat bread crumbs
2 Tablespoons butter -- melted
Instructions:
- Combine soup, milk, onion and mustard in medium bowl; blend well.
- Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles.
- Spoon soup mixture evenly over top. Top with sausage, then cheese.
- Combine crumbs and butter in small bowl; sprinkle over top.
- Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender.
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Polish Sausage And Scalloped Potatoes
1 pound polish sausage
or
1 pound polska kielbasa
1 box scalloped potatoes
or
1 recipe scalloped potatoes
Instructions:
- Make potatoes according to directions, bake for 10 minutes.
- Remove from oven and add chopped up sausage poking the pieces down into the potatoes.
- Return to oven and bake until done and bubbly.
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Polish Stew
1 lb Polish sausage, 1/2" pieces
3 tb Oil
1 1/2 lb Beef, cubed
2 Onions, sliced
2 c Mushrooms, sliced
1 lb Sauerkraut, canned
1 c White wine
8 oz Tomato sauce
2 ts Soy sauce
1 t Caraway seeds
1/4 ts Vegetable seasoning
Instructions:
- Saute sausage 15 minutes; remove to casserole.
- Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole.
- Saute onion; add to casserole. Saute mushrooms with sauerkraut and wine.
- Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning.
- Add this to casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2 hours. Stir casserole every 30 minutes.
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