Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Bigos was traditionally served to hunting partys retuning to the manor house. The choice and amount of meat was left up to the cook. Some added fresh cabbage and a glass or two of wine. The "stew" was cooked with very little liquid. This is a peasant version translated from the original Polish recipe. Posted by request.

Ingredients Nutrition

  • 12 lb pork
  • 12 lb veal
  • 12 lb beef
  • 12 lb lamb
  • 12 lb venison (optional)
  • 12 lb mushroom, cooked
  • 1 large onion, chopped
  • 14 lb bacon
  • 12 lb Polish sausage, cut in small pieces
  • 1 quart sauerkraut, rinsed and drained
  • 12-1 cup water or 12-1 cup vegetable stock
  • salt and pepper


  1. In a very large skillet, fry the bacon.
  2. Add onion, mushrooms and meat and fry until meat is lightly browned.
  3. Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
  4. Add more liquid if needed.
  5. Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
  6. Season with salt and pepper and serve with steamed potatoes and crusty rye bread.