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Start by heating two skillets on medium heat.
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Into each skillet add half of the canola oil.
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Let this come up to temperature.
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Into one skillet add the pork shoulder and sliced polish sausage.
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Brown on all sides, then remove to a plate.
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Into the other skillet add the onions, mushroom, and garlic.
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Stir and let these cook down for about 8 minutes.
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During this time, heat the water to a boil in a small saucepan then add in the mushroom bouillon cube.
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Break that down until the cube is dissolved.
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Turn off the heat.
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When the onion mixture is cooked down, add the tomato paste, and stir that into the mixture.
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Cook the paste for about 5 minutes.
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The tomato paste might stick to the pan due to the heat, but thats OK because we are going to use the beer to deglaze the mixture.
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After the tomato paste is cooked through, add the beer, and use your wooden spoon to scrape the bottom of the skillet.
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Add the washed and drained kraut and give that a good stir.
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Toss in the salt and pepper.
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Into a medium or large pot, add the sauerkraut mixture then add the semi-cooked pork.
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Add the mushroom stock, and stir.
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Bring this to a boil, then cover and reduce the heat to a simmer, cooking for about 3 hours on low heat.
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To serve, you can scoop the Bigos onto a plate and serve with roasted potatoes, or get a bit creative and do what I did and add it to a baked potato!
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The end result is a dish that has a slight bit of sourness to it.
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But trust me, youll want to keep coming back for more.
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The sausage and pork just falls apart and is a perfect pairing with the kraut.
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It almost reminds me of Filipino adobo.
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If you are looking for a great, comforting Polish recipe, give this one a try.
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Its perfect for this time of year!
