New England Style Bigos

Ingredients

In this New England adaptation of Bigos, we incorporate ingredients commonly found in the cuisine of New England, such as smoked sausage and bacon. These additions enhance the smoky flavor profile of the dish, complementing the tanginess of sauerkraut. Additionally, we use a variety of vegetables commonly used in New England cooking, such as carrots and potatoes, to add depth and heartiness to the stew. We alse have the original recipe for Bigos, so you can check it out.

• 1 lb (450g) smoked sausage, sliced 1 lb (450g) smoked sausage, sliced
• 4 slices bacon, chopped 4 slices bacon, chopped
• 1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (235ml) sauerkraut, drained 1 cup (235ml) sauerkraut, drained
• 1 small head cabbage, shredded 1 small head cabbage, shredded
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 can (14.5 oz / 411g) diced tomatoes 1 can (14.5 oz / 411g) diced tomatoes
• 1 cup (235ml) beef broth 1 cup (235ml) beef broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 24g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
2. 2.
   In the same pot, add the sliced smoked sausage and beef stew meat. Cook until browned on all sides. Remove the meats and set aside.
3. 3.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent.
4. 4.
   Add the sauerkraut, shredded cabbage, sliced carrots, diced potatoes, diced tomatoes (with their juice), beef broth, bay leaf, dried thyme, and the cooked bacon and meats.
5. 5.
   Season with salt and pepper to taste. Stir well to combine all the ingredients.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the meats are tender and the flavors have melded together.
7. 7.
   Remove the bay leaf before serving.
8. 8.
   Serve the New England Style Bigos hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Smoked sausage — Choose a high-quality smoked sausage with robust flavors to enhance the taste of the stew.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika in addition to the smoked sausage.
• Adjust the seasoning according to your taste preferences. You can add more herbs or spices to enhance the flavors.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a delicious meal.

Serving advice

New England Style Bigos is best served hot, accompanied by crusty bread or cornbread to soak up the flavorful juices. It makes for a satisfying main course on its own, but you can also serve it with a side of mashed potatoes or steamed rice.

Presentation advice

To present the New England Style Bigos beautifully, ladle it into individual bowls and garnish with a sprinkle of fresh parsley. The vibrant colors of the sauerkraut, cabbage, and vegetables will make the dish visually appealing.