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1
Heat a Dutch oven or heavy flameproof casserole with a lid over medium-high heat and add the bacon.
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2
Cook, stirring occasionally, until most of the fat is rendered, then add the sausage if youre using it and the meat and brown.
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3
Remove the bacon, sausage, and meat with a slotted spoon and set aside.
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4
Lower the heat to medium and cook the onion in the fat, stirring occasionally, until translucent, about 5 minutes.
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5
Add the sauerkraut,mushrooms, mushroom liquid, caraway seeds, pepper, and sugar.
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6
Stir to combine and add just enough water to barely cover.
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7
Cover, turn the heat to low, and simmer for 15 minutes.
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8
Return the meat to the pan and add the wine.
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9
Cover and simmer for an hour, or until the meat is tender (lamb, pork, and veal will probably take longer than beef).
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10
Serve or cool to room temperature and refrigerate, then reheat before serving.
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11
Omit the sauerkraut from step 2 and substitute one 2-pound head of fresh cabbage, cored and thinly sliced, 3 tablespoons white vinegar, and 2 tart apples, peeled and sliced.
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12
For a sweeter stew, substitute 1/2 pound diced pitted prunes for the dried mushrooms.
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13
You do not need to soak the prunes.
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14
Add them to the bigos when you would have added the mushrooms.
