Polish Sauerkraut Cooking: Bigos

• 1/2 kg Sauerkraut
• 200 grams Meat (you can use the kind of meat that you would normally use for curries and stews)
• 200 grams Sausage, wiener
• 1 Leftover ham, bacon (if you have it)
• 250 ml Western-style stock
• 5 Dried plums
• 5 Dried mushrooms
• 50 ml Tomato puree
• 2 Bay leaves
• 1 dash Salt and pepper

1. Place the dried mushrooms in 200 ml hot water.
2. Taste the sauerkraut, if it's a bit too sour then give it a quick rinse.
3. Add the sauerkraut to a large saucepan with the stock and bay leaves and place it over low heat.
4. Chop up the dried mushrooms and place them into the pan from Step 2 as well.
5. Add the remaining hot water too.
6. Slice the meat into small chunks, cook it in a frying pan, then add it to the saucepan.
7. Chop the plums up into small pieces and add them to the saucepan.
8. Adjust the flavour of the mixture in the pan with the tomato puree, salt, and pepper.
9. Cut up the sausage etc.
10. and after cooking them a little in a frying pan, add them to the main saucepan.
11. Simmer the mixture over low heat for an hour and it's ready.
12. This bigos is delicious served with bread.

sauerkraut, would, sausage, ham, stock, plums, mushrooms, tomato puree, bay leaves, salt

Taken from cookpad.com/us/recipes/152316-polish-sauerkraut-cooking-bigos (may not work)