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Want the traditional Polish bigos? Only from Morliny! Your family will thank you, trust us.
Slice the sausage. Julienne the onions. Strain the cabbage from the pickle and chop it.
Use a large pot to heat the olive oil, and fry the sausage on it. When the sausage is golden, add the onion and fry until soft. Pour over 1 litre of water into the pot. Add marjoram, allspice, bay leaf, and dried mushrooms. Boil it.
Add the sauerkraut to the broth, and cook it for 30–45 minutes until soft. Stir the bigos from time to time to prevent it from burning.
Add the tomato paste to the bigos, and simmer on low power for about 30–45 minutes. Season with salt and pepper at the end of cooking. Bigos is better the longer it is cooked.