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Bigos with sausage

Author
Cookinero 29 Mar 2025
6660
Bigos with sausage

Properly prepared bigos should have a slightly sour taste with smoked nuances. The cook achieves the smoked taste by adding sausages. By the way, bigos is traditionally prepared in Poland in several ways. In the first case, the thick cabbage "porridge" is supplied with several types of meat, including smoked. In the second case, smoked sausage is added to one type of meat.

How to cook Bigos with sausage

Step 1

Bigos with sausage

Prepare the bigos base. Heat oil in a frying pan. Add onion and carrot. Sauté for 6 minutes. Add sausage to the vegetables, stir. Leave for 4 minutes. Add cabbage, fry for about 6 minutes, stirring occasionally.

Step 2

Bigos with sausage

Add spices and put the bigos to stew. Mix tomato paste with boiling water. Pour the resulting mixture over the bigos base. Sprinkle with salt, pepper and sugar. Stir again and bring to a boil. Cover and cook until the cabbage is soft. About 20 minutes.

Bigos with sausage - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the sausage with kielbasa, smoked sausage, or even chorizo for a different flavor. Just ensure it's cooked through before adding other ingredients.
Replace the sausage with mushrooms or tofu for a meat-free version. Add smoked paprika to mimic the smoky flavor of sausage.
Bigos can be stored in an airtight container in the fridge for up to 4 days. The flavors often deepen over time, making leftovers even more delicious.
Yes, bigos freezes well. Portion it into freezer-safe containers and store for up to 3 months. Thaw in the fridge overnight before reheating.
Bigos pairs well with crusty bread, mashed potatoes, or a simple green salad. For authenticity, try serving it with rye bread.
To make it low-carb, reduce or omit the carrot and sugar. Ensure your sausage is sugar-free and focus on cabbage as the main ingredient.
Yes, you can blend fresh tomatoes into a purée and use about ½ cup to replace the tomato paste. Cook it down slightly to thicken before adding.
For richer flavor, add a bay leaf, a splash of red wine, or a pinch of caraway seeds while stewing. Taste and adjust seasoning before serving.

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