Bigos is Poland's national dish. Every household will have their own version with a secret twist. One thing is for sure though - it will contain the hunter's catch of the day, smoked meat and lots of sauerkraut.
This recipe is from executive chef, Silvena Rowe, at top Polish eatery, Baltic. It is best made in advance and cooked slowly for at least an hour two days after the initial cooking so that all the flavours develop fully.
Serves 4-6
1. Fry the onions in the butter in a heavy saucepan over medium heat until just lightly brown. Add juniper berries and caraway seeds.
2. Squeeze excess juice from the sauerkraut and add it to the onion, stirring well. Add the tomatoes and cook for 2-3 minutes, then add chicken stock and pork. Cook with lid on for approx 30 minutes, then add apple and sausage. Cool, cover, refrigerate.
3. Cook for an hour on low heat the next day and for a final hour on day of serving.
© Silvena Rowe, executive chef at Baltic.
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