In a large dutch oven, brown the pork shoulder on all sides in bacon grease. Remove to a plate. Drain sauerkraut and reserve liquid. Cook chopped onions until clear, and add cabbage and sauerkraut. Mix well, add bay leaf, peppercorns, and allspice. Return pork shoulder to pot, cover, and cook over low heat for 1 hour or until pork is tender. Skim off fat. Add sausage, ham, and sauerkraut juice. Cook 30 minutes. In a saucepan, cook flour in lard, stirring until golden. Blend in ham stock or water, and pour into the bigos, mixing again. Heat to boiling and simmer until sauce thickens.
Bigos, at its best, may be served to the most "important" guests. It consists of two types of cabbage, sweet and sour, and an assortment of smoked meats as well as fresh pork. The best accompaniment is good bread and potatoes in any form. This dish may be prepared up to a week in advance.
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