Bigos (Hunter's Stew - Dairy-Free)

Ingredients

• about 910 g Sauerkraut
• about 450 g White Cabbage
• about 225 g Smoked Sausage (Kielbasa)
• about 450 g Pork Shoulder
• 0.5 cup Dried Mushrooms
• 1 large Onion
• 1 cup Red Wine
• 0.5 cup Prunes
• 2 leaves Bay Leaves
• 1 tablespoon Juniper Berries
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 0.5 cup dried mushrooms in a bowl and cover with warm water. Let them soak for at least 30 minutes. Once softened, drain the mushrooms, reserving the soaking liquid. Chop the rehydrated mushrooms.
2. 2Rinse the about 910 g sauerkraut under cold water to remove excess saltiness. Finely chop the about 450 g white cabbage.
3. 3Cut the about 450 g pork shoulder into bite-sized pieces, about 2.54 cm cubes. Slice the about 225 g smoked sausage into 1.27 cm thick rounds.
4. 4Heat the 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Brown the about 450 g pork shoulder pieces in batches until they have a nice crust on all sides. Remove the browned pork from the pot and set aside.
5. 5Add the 1 large onion, chopped, to the same pot. Sauté for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Reduce the heat to medium (176.7°C / 175°C).
6. 6Add the rinsed about 910 g sauerkraut, chopped about 450 g white cabbage, sliced about 225 g smoked sausage, the browned about 450 g pork shoulder, the chopped 0.5 cup dried mushrooms, the reserved mushroom soaking liquid, 1 cup red wine, 0.5 cup prunes, 2 bay leaves, 1 tablespoon juniper berries, 1 teaspoon salt, and 0.5 teaspoon black pepper to the pot. Stir everything to combine.
7. 7Bring the mixture to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low (94°C / 95°C), cover the pot tightly, and let it simmer for at least 2 hours. Stir occasionally to prevent sticking. The stew is ready when the meats are tender and the flavors have melded together.
8. 8Before serving, carefully remove and discard the 2 bay leaves from the pot. Taste the bigos and adjust the seasoning with more salt or black pepper if needed. Bigos is best served after resting for at least a day, as the flavors continue to develop.

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