Si and Dave served up a tasty Polish bigos stew with flatbreads on The Hairy Bikers’ Northern Exposure.
The bikers says: “This is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage. Like most stews this tastes better left overnight and reheated the next day making it a great dish to prepare in advance for an evening with friends.”
The ingredients are: 50g butter, 1 onion, sliced, 1 tsp juniper berries, crushed, ½ tsp caraway seeds, 300g lean pork belly, cubed, 1 tbsp brown sugar, 500g sauerkraut, half a white cabbage, shredded, 200g fresh chopped tomatoes or 400g tin tomatoes, 500ml chicken or beef stock, 10g dried mushrooms, 300g smoked Polish sausage, such as kabanas, chopped, 1 apple, grated, Flaked sea salt and Freshly ground black pepper.