Bacon, cut into shreds
Half a large jar of sauerkraut
Similar quantity of shredded white cabbage
Half a Mattisons reduced fat smoked sausage, cut into semi-circles
A pork loin cut into 6-8 chunks
2 carrots cut into chunks
1-2 handfuls of dried mushroom, soaked in boiling water
1 packet of Przyprawa Mysliwska (“Hunter’s seasoning,” or “Bigos powder”)
1 large or 2 medium potatoes cut in a small dice
1 TBS tomato puree
2-3 sliced prunes
Fry the bacon in plenty of olive oil until crisp. Mix soaking liquid from mushrooms with tomato puree and the seasoning, and add to the pan with sausage, sauerkraut, carrots and prunes. Boil for 20-30 minutes before adding cabbage. When the vegetables are cooked, drain, reserving the liquor. Cook pork and mushrooms for 20 minutes in the liquor in a pressure cooker. Remove the meat and mushroom and reduce the liquor in the pressure cooker. Chop the mushrooms finely and add these and the meat to the vegetables. Finally pour the reduced liquor into the pot and warm through to serve.
