Gluten-Free Bigos (Polish Hunter's Stew)

Experience the comforting flavors of Polish cuisine with this Gluten-Free Bigos, a hearty hunter's stew brimming with tradition. Crafted with tender pork shoulder, smoky gluten-free sausage, crispy bacon, and the bold tang of sauerkraut, this dish is a perfect melding of savory and sour notes. Enhanced with earthy dried mushrooms and aromatic spices like bay leaves, allspice, and caraway seeds, this slow-cooked marvel is both deeply flavorful and nourishing. Gluten-free beef broth ensures inclusivity without compromising on taste. Serve this rich and cozy one-pot meal with gluten-free bread or potatoes for a truly satisfying dining experience. Perfect for cold evenings or when craving a taste of authentic Polish comfort food!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 300 grams Smoked sausage (gluten-free)
• 500 grams Pork shoulder
• 100 grams Bacon
• 400 grams White cabbage
• 400 grams Sauerkraut
• 1 medium Onion
• 3 pieces Garlic cloves
• 50 grams Dried mushrooms
• 2 tablespoons Tomato paste
• 2 pieces Bay leaves
• 5 pieces Allspice berries
• 750 milliliters Gluten-free beef broth
• 1 teaspoon Caraway seeds
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil

Directions

Step 1

Start by soaking the dried mushrooms in warm water for about 20 minutes until they are soft. Drain and chop them finely.

Step 2

Cut the pork shoulder into 2 cm cubes. Slice the smoked sausage and bacon into bite-sized pieces.

Step 3

In a large pot, heat the vegetable oil over medium heat. Add the pork shoulder pieces and brown them on all sides. Remove the browned pork from the pot and set aside.

Step 4

In the same pot, add the bacon and cook until it starts to become crispy, then add the sliced sausage. Cook for another 5 minutes, stirring frequently.

Step 5

Chop the onion finely and mince the garlic cloves. Add the onion and garlic to the pot with the cooked bacon and sausage, cooking until the onion becomes translucent.

Step 6

Stir in the chopped soaked mushrooms and cook for an additional 3 minutes.

Step 7

Add the sauerkraut and chopped white cabbage to the pot, stirring well to combine. Let it cook for about 5 minutes.

Step 8

Return the browned pork shoulder to the pot and pour in the gluten-free beef broth. Add the tomato paste and stir until well mixed.

Step 9

Season with bay leaves, allspice berries, caraway seeds, salt, and pepper. Stir everything together and bring to a simmer.

Step 10

Once simmering, reduce the heat to low and cover the pot. Allow the stew to cook slowly for about 2.5 to 3 hours, stirring occasionally, until the meat is tender and the flavors are well combined.

Step 11

Taste and adjust seasoning if necessary, adding more salt or pepper according to your preference. Serve warm with a slice of gluten-free bread or potatoes if desired.

Nutrition Facts

Serving size	(2747.6g)

Amount per serving	% Daily Value*
Calories	3219.9

Total Fat 208.6g	0%
Saturated Fat 69.4g	0%
Polyunsaturated Fat 24.7g
Cholesterol 732.6mg	0%
Sodium 12277.7mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 37.9g	0%
Total Sugars 35.9g
Protein 211.9g	0%

Vitamin D 32IU	0%
Calcium 649.0mg	0%
Iron 19.0mg	0%
Potassium 6274.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 26.4%

Carbs: 15.1%