Polish Hunter's Stew (Bigos) - Gluten-Free Variation

Ingredients

• 2 pounds Sauerkraut, drained and chopped
• 1 medium head Cabbage, shredded
• 1 pound Smoked Sausage, gluten-free
• 1 pound Pork Shoulder, cubed
• 1/2 cup Dried Mushrooms, rehydrated and chopped
• 1 large Onion, chopped
• 2 tablespoons Tomato Paste
• 1 cup Red Wine
• 6 Juniper Berries
• 2 Bay Leaf
• 1 teaspoon Caraway Seeds
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Brown the cubed pork shoulder on all sides, then remove from the pot and set aside.
3. 3Add chopped onion and cook until softened, about 5 minutes.
4. 4Add sliced gluten-free smoked sausage and cook for another 5 minutes.
5. 5Add sauerkraut, cabbage, rehydrated mushrooms, tomato paste, red wine, juniper berries, bay leaf, and caraway seeds. Stir well.
6. 6Return the browned pork to the pot.
7. 7Season with salt and pepper.
8. 8Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, or longer for a richer flavor. Stir occasionally.
9. 9Remove the bay leaves and juniper berries before serving. Serve warm.

Substitutions

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