Kiełbasa Sausage and Braised Sauerkraut (Quick Bigos)

Ingredients

• 30 g (2 tbsp)butter
• 200 g (1 large onion)yellow onion
• 2firm, sweet apples
• 450–500 g (1 lb)kiełbasa sausage, Polish zwyczajna or wiejska
• 200 g (7 oz)strongly smoked kiełbasa sausage, such as jałowcowa
• 100 g (3.5 oz)lean smoked bacon
• 700 g (1.5 lb; 24.5 oz)sauerkraut
• 4bay leaves
• 5allspice berries
• 5juniper berries
• to tastefreshly ground black pepper
• to tastesalt
• 500 ml (2 cups)chicken stock

Instructions

1. 1

   Taste the sauerkraut

   Taste a little sauerkraut. If it is too sour, rinse it in a colander under cold water, then drain.

2. 2

   Chop the sauerkraut

   Roughly chop the sauerkraut into pieces no longer than 2.5 cm (1 inch).

3. 3

   Chop the onion

   Peel the onion and chop it finely.

4. 4

   Prepare the apples

   Peel the apples, cut them into quarters and remove the cores.

5. 5

   Slice the meat

   Cut both sausages into rounds about 1 cm (0.5 inch) thick. Slice the bacon thinly.

6. 6

   Heat the oven

   Preheat the oven to 180°C (356°F).

7. 7

   Cook the onion

   Melt 30 g (2 tablespoons) of butter. Add the chopped onion, season lightly with salt and cook over medium heat for 1 minute, stirring occasionally.

8. 8

   Brown the meat

   Add the sausage and bacon and fry for 2–3 minutes, stirring regularly, until the onion starts to brown. Remove the pan from the heat. If you used a regular frying pan, transfer everything to an ovenproof dish.

9. 9

   Add the aromatics

   Add the chopped sauerkraut, bay leaves, allspice berries, juniper berries and apples.

10. 10

    Season the dish

    Season generously with freshly ground black pepper and add salt if needed, bearing in mind that the sauerkraut, kiełbasa and bacon are already salty.

11. 11

    Add the stock

    Pour in enough chicken stock to cover the sauerkraut, then cover the dish with a lid.

12. 12

    Braise for 90 minutes

    Bake for 90 minutes, then remove the dish and stir well. If the mixture looks too dry, add more stock or water.

13. 13

    Braise again

    Cover the dish again and return it to the oven for another 90 minutes.

14. 14

    Serve warm

    Serve warm with bread or potatoes on the side.

What is bigos?

Bigos is a Polish stew traditionally made with sauerkraut, meat and seasonings, and it is often cooked slowly until the flavours meld. This quicker version keeps the comforting combination but uses two kinds of kiełbasa, bacon and apples.

The smoked meats bring savoury depth, while the apples soften the sharpness of the sauerkraut. A long, covered oven braise gives the cabbage time to turn tender without constant attention.

Nutrition and macros by portion

The nutrition label shows one serving as written: 273 calories, 9g protein, 30g carbs, 14g fat.

The sauerkraut, apples and any bread or potatoes served alongside provide most of the carbohydrates; the butter, sausage and bacon contribute much of the fat, while the meats provide the protein. Pair a serving with a generous portion of vegetables, or choose bread or potatoes according to how substantial you want the meal to be.

Choose the sauerkraut

Sourness: Taste the sauerkraut before cooking. Rinse it in cold water and drain if its sharpness is stronger than you want.

Cut size: Chop the cabbage into pieces no longer than 2.5 cm so it is easy to serve and mixes evenly with the sausage.

Build flavour before braising

Onion: Cook it briefly in butter with a little salt, just until it begins to brown. This gives the stew a sweet, savoury base.

Sausage and bacon: Fry them with the onion for 2–3 minutes before adding the other ingredients. The brief browning develops flavour without needing to cook the meat through at this stage.

Use the oven for an even braise

Covered cooking: Keep the dish covered for both 90-minute stretches so the sauerkraut braises in the stock rather than drying out.

Midway check: Stir after the first 90 minutes and assess the moisture. Add a little more stock or water if the mixture looks dry, then cover it again.

Check the texture and seasoning

Doneness: After the full 3 hours in the oven, the sauerkraut should be soft and the apples tender. The sausage and bacon will have seasoned the braising liquid as they cook.

Salt: Kiełbasa, bacon and sauerkraut can all be salty, so season cautiously and taste before adding more.

Serve it simply

Bread: Serve with bread to mop up the savoury, tangy cooking liquid.

Potatoes: Plain boiled potatoes make a mild, hearty side that works well with the smoky sausage and sauerkraut.

Recipe notes & tips

• Taste the sauerkraut before cooking so you can decide whether it needs rinsing.
• Cut the cabbage into short pieces to make the finished stew easier to portion.
• Use an ovenproof dish with a lid if your frying pan cannot go into the oven.
• Check the moisture after the first 90 minutes and add stock or water if needed.
• Go easy on added salt until the stew has braised and you can taste the combined flavours.

Variations

• Use a milder sausage: Replace the strongly smoked kiełbasa with more regular kiełbasa for a gentler smoky flavour.
• Adjust the apple: Choose a tart, firm apple for a sharper contrast with the sauerkraut.
• Add more stock: Pour in a little extra stock at the midway check for a looser, more spoonable stew.
• Serve with potatoes: Add boiled potatoes at the table for a more substantial meal.
• Rinse for a milder flavour: Rinse the sauerkraut before chopping if you prefer less tang.

Common mistakes to avoid

• Skipping the taste test: Sauerkraut varies in sourness, so taste it first and rinse if needed.
• Leaving the cabbage in long strands: Chop it to pieces no longer than 2.5 cm for easier serving.
• Adding salt too early: The meats and sauerkraut are salty, so season carefully and adjust after cooking.
• Letting the stew dry out: Stir after the first 90 minutes and add stock or water if necessary.
• Forgetting to cover the dish: Keep it covered during both oven stages to retain moisture.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a covered saucepan or microwave until piping hot, adding a splash of water or stock if the stew has thickened.

Frequently asked questions