Roy'S Buffalo Bigos

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   Cut up 2/3 celery, carrots, and onions in a fine cut for mirepoix in a fine small cut and cut the other 1/3 in a larger size for the stew. Put the hambone in a pot with the mirepoix and 2 quarts water to make stock on high heat for 15 minutes and then on simmer for one hour. Cook the Polish sausage in a frying pan until lightly browned on the outside. Cut the Napa into 1/4 inch think strips and dice the Thai chilies as well. Remove the hambone and add the remaining celery, carrots and onions to your stock. Add the vinegar, the shredded ham, the cooked sausage, the peppers, and the shredded Napa as well. Add 2 quarts water at this time as well and bring pot to a boil. Let the Bigos boil for 5 minutes and then change burners and reduce to a simmer. Add the salt and pepper, the fish sauce, the horseradish and the basil at this time. Cover the pot and allow Bigos to simmer for 40 minutes. Add wine while simmering to taste. Serve hot with fresh seeded Rye or Muti-grain bread and butter.

* Per serving · 4 servings · Values may vary.