Hunter's Stew (Bigos) with Vegan Sausage

Ingredients

• about 910 g Sauerkraut
• 1 medium Cabbage
• about 450 g Vegan Sausage
• about 28.4 g Dried Mushrooms
• 1 large Onion
• 2 tablespoons Tomato Paste
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 2 leaves Bay Leaves
• 6 berries Juniper Berries
• 1 teaspoon Smoked Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Place the about 28.4 g of dried mushrooms in a small bowl and cover them with warm water. Let them soak for 30 minutes until they are softened. Carefully remove the mushrooms from the water, reserving the soaking liquid, then finely chop the rehydrated mushrooms.
2. 2Finely shred the 1 medium cabbage. If the about 910 g of sauerkraut is very sour, rinse it briefly under cold water, then squeeze out any excess liquid to remove some of the brine.
3. 3Dice the 1 large onion into 1.27 cm (1.25 cm) pieces. Slice the about 450 g of vegan sausage into 1.27 cm (1.25 cm) rounds or half-moons.
4. 4In a large heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat (approximately 165°C / 160°C) until it shimmers. Add the diced 1 large onion and sauté for 5-7 minutes, stirring occasionally, until the onion pieces are translucent and softened.
5. 5Add the sliced about 450 g of vegan sausage to the pot with the softened onion. Cook for 8-10 minutes, stirring occasionally, until the sausage pieces are lightly browned on all sides.
6. 6Add the about 910 g of sauerkraut, the shredded 1 medium cabbage, the chopped about 28.4 g of rehydrated mushrooms, the 2 tablespoons of tomato paste, the 2 cups of vegetable broth, the reserved mushroom soaking liquid, the 2 bay leaves, the 6 juniper berries, and the 1 teaspoon of smoked paprika to the pot. Stir all ingredients thoroughly to combine them.
7. 7Increase the heat to medium-high (approximately 190.6°C / 190°C) and bring the stew to a gentle boil. Once boiling, reduce the heat to low (approximately 94°C / 95°C), cover the pot, and simmer for at least 90 minutes (1 hour and 30 minutes) to 2 hours. Stir the stew every 20-30 minutes to prevent sticking and ensure even cooking; the stew will thicken and the flavors will deepen as it simmers.
8. 8Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Before serving, carefully remove and discard the 2 bay leaves and the 6 juniper berries from the stew. Serve the stew warm.

Substitutions

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