Description
Slow Cooker Bigos is a traditional Polish hunter’s stew perfect for cozy winter nights. This hearty dish combines a variety of sausages, pork, sauerkraut, cabbage, and mushrooms slow-cooked with rich spices and beer or wine to create a deeply flavorful and comforting meal that melds together beautifully over several hours.
Ingredients
Scale
Meat and Sausages
- 6 strips Bacon (can substitute with turkey bacon for a lighter option)
- 1 lb Kielbasa Sausage, cubed (smoked sausage alternative acceptable)
- 4 pieces Kabanos Sausage, cut small (any spicy sausage substitute)
- 1 lb Pork Loin or Shoulder, cubed (chicken for a lighter version)
Vegetables and Mushrooms
- 1 cup Dried Porcini Mushrooms (Alternatively, shiitake or omit)
- 2 medium Onions, diced (shallots as alternative)
- 1 small White Cabbage, shredded (savoy cabbage or kale substitute)
- 6 cups Sauerkraut, drained (rinse if too salty or use fresh cabbage)
Flavorings and Liquids
- 2 tbsp Tomato Paste (omit for less acidity)
- 1 tbsp Caraway Seeds (optional)
- 3 Bay Leaves (remove before serving)
- 0.5 tsp Allspice (pinch of nutmeg as substitute)
- 3 Juniper Berries (optional, can omit or use gin)
- 2 cups Polish Beer or Dry Red Wine (chicken stock for non-alcoholic option)
- 1 cup Beef Stock (vegetable stock for lighter alternative)
- Salt and Pepper, to taste
- Boiling Water (to rehydrate dried mushrooms)
Instructions
- Rehydrate Mushrooms: Soak the dried porcini mushrooms in boiling water for about 20 minutes until softened. Drain, reserving the soaking liquid to add later.
- Crisp the Bacon: Cook the bacon strips over medium heat in a large pan until crisp. Transfer them to the slow cooker and keep the drippings in the pan for flavor.
- Brown the Sausages: Add the cubed kielbasa and kabanos sausages to the pan. Sauté until golden brown and fragrant, then transfer them to the slow cooker with the bacon.
- Brown the Pork: Using the same pan, sear the cubed pork loin or shoulder until nicely browned, developing a crust on each piece. Add the browned pork to the slow cooker with the other meats.
- Sauté Onions and Cabbage: Add diced onions to the pan and cook until translucent. Toss in the shredded cabbage and cook a few more minutes until slightly softened. Transfer this mixture into the slow cooker.
- Combine Ingredients: Stir in the drained sauerkraut, rehydrated mushrooms and their soaking liquid, tomato paste, bay leaves, caraway seeds, allspice, juniper berries (if using), beer or wine, and beef stock into the slow cooker.
- Slow Cook: Cover the slow cooker and set to LOW. Cook for 8 to 10 hours, allowing all the flavors to meld and the meats to become tender.
- Finalize Seasoning: Before serving, remove the bay leaves. Taste the stew and adjust salt and pepper as needed to ensure perfect seasoning.
Notes
- Rinse sauerkraut if it tastes too salty to reduce saltiness.
- Can substitute pork with chicken for a lighter version of the stew.
- Omit tomato paste for a less acidic stew if preferred.
- Juniper berries add classic flavor but can be omitted or substituted with a splash of gin.
- Use gluten-free sausages and stock if gluten intolerance is a concern.
- Slow cooking time allows flavors to fully develop; do not rush the process.
