Bigos (Kovbasa with Sauerkraut)

Familiar to all of those who have ever attended a Ukrainian wedding, "bigos" is usually brought out towards the end of the night and served with rye bread and mustard. It makes a great dish to serve while the family is watching soccer on the TV set, or at a party. "Bigos" tastes just as good cold on those days when nothing else is available, or it can be easily reheated. This is one of those old country dishes from Ukraine that has survived (with little variation) many generations without losing its place in traditional cooking.

4 slices salt pork or bacon (on the thick side)
1 pound lean pork
1 large onion
2 cups cooked dried boletus mushrooms
1-pound (or more, depending on your taste for kovbasa) Ukrainian kovbasa, sliced
1/2 pound fresh snow peas, shelled, if desired
Salt and pepper

1). Chop the bacon or salt pork into ¼ inch pieces, cook until crisp, remove from the fat, and set aside.

2). Cut the pork into small cubes, add to the fat in the pan, and brown the pork lightly.

3). Mix in the onion and cook it until it is tender and opaque. Cover the meat with hot water and simmer, covered, until it is well done.

4). Add the mushrooms and snow peas and continue cooking for about 5-10 minutes.

5). Taste the sauerkraut for acidity. If it is too strong for your taste, rinse it in warm water once or more, tasting after each time to check for its strength. Sauerkraut should never be rinsed to the point it becomes bland since it adds to the taste of the kovbasa. Drain the sauerkraut.

6). Combine the sauerkraut with the meat along with the kovbasa and the reserved bacon or salt pork. Mix these ingredients together and season with salt and pepper to taste. Cook, uncovered, until the kraut is tender and the flavors are blended together.

7). You can thicken this dish slightly with browned flour. Brown 4 tablespoons of flour in 2 tablespoons of melted fat. Add 1-cup cold water and cook, stirring constantly until thickened. Add this to the sauerkraut.

Serve with rye bread, mashed potatoes, and your favorite mustard.

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Updated May 20, 2007 - LS

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