Description
Slow Cooker Bigos is a hearty and comforting traditional Polish hunter’s stew packed with a flavorful combination of pork, kielbasa, bacon, sauerkraut, and mushrooms. Slow-cooked to perfection, this rich and savory stew is ideal for cozy winter nights, delivering deep, melded flavors with minimal effort.
Ingredients
Scale
Meats
- 6 strips Bacon (turkey bacon can be substituted for a lighter option)
- 1 lb Kielbasa Sausage, cubed (smoked sausage alternative)
- 4 pieces Kabanos Sausage, cut small (or any spicy sausage)
- 1 lb Pork Loin or Shoulder, cubed (chicken can be used for a lighter version)
Vegetables & Mushrooms
- 1 cup Dried Porcini Mushrooms (or shiitake, or omit)
- 2 medium Onions, diced (or shallots)
- 1 small White Cabbage, shredded (savoy cabbage or kale can be substituted)
- 6 cups Sauerkraut, drained (rinse if too salty or substitute fresh cabbage)
Flavorings & Liquids
- 2 tbsp Tomato Paste (omit for less acidity)
- 1 tbsp Caraway Seeds (optional)
- 3 Bay Leaves (to be removed before serving)
- 0.5 tsp Allspice (or a pinch of nutmeg)
- 3 Juniper Berries (optional, can omit or use gin)
- 2 cups Polish Beer or Dry Red Wine (use chicken stock for non-alcoholic)
- 1 cup Beef Stock (vegetable stock can substitute for a lighter option)
- Salt and Pepper to taste
- Boiling Water (for rehydrating mushrooms)
Instructions
- Rehydrate Mushrooms: Pour boiling water over dried porcini mushrooms and let them soak for about 20 minutes until softened. Drain the mushrooms, reserving the soaking liquid for later use.
- Crisp the Bacon: Cook the bacon strips over medium heat in a large pan until crisp. Transfer the cooked bacon to the slow cooker, leaving the flavorful drippings in the pan.
- Brown the Sausages: Add cubed kielbasa and kabanos sausage to the same pan. Sauté until golden brown and fragrant, then transfer them to the slow cooker with the bacon.
- Brown the Pork: In the same pan, sear the cubed pork loin or shoulder until each piece develops a nice browned crust. Add the browned pork to the slow cooker along with the other meats.
- Sauté Onions and Cabbage: Add diced onions to the pan and cook until translucent. Then add shredded cabbage, cooking for a few more minutes until it softens slightly. Transfer this mixture to the slow cooker.
- Combine Ingredients: Stir in the rehydrated mushrooms with their soaking liquid, drained sauerkraut, tomato paste, caraway seeds, allspice, bay leaves, juniper berries (if using), beer or wine, and beef stock into the slow cooker with all other ingredients.
- Slow Cook: Cover the slow cooker and set it to LOW. Cook for 8 to 10 hours to allow flavors to meld beautifully.
- Finalize Seasoning: Before serving, remove bay leaves, then taste and adjust salt and pepper as needed to ensure the stew is perfectly seasoned.
Notes
- For a lighter version, substitute turkey bacon and chicken for pork and regular bacon.
- If you prefer a less acidic stew, omit the tomato paste.
- Juniper berries add traditional flavor but can be omitted or replaced with a splash of gin.
- Rinsing sauerkraut can reduce its saltiness if preferred.
- Slow cooking allows the flavors to fully develop, do not rush the process.
