Bigos is my current favourite camp food at the moment. It's a Polish sauerkraut dish with sausage and potato, which I make like this.
1) Half an onion.
2) 300gm polish sausage - Has to be polish sausage because it doesn't come apart when boiled for a while and you can't over cook it.
3) 600-700 grams of sauerkraut - I make my own with purple cabbage. Stuff jar full of chopped cabbage, add 2 table spoons of salt, fill with water and leave it for 2-3 weeks.
4) Two potatoes.
5) Hand full of thyme and a few cloves of garlic.
6) Cup of chicken stock.
-
a) Chop the onion into slices and the sausage into chucks, brown it off in a pot.
b) Drain the sauerkraut then add it and the thyme, garlic and chicken stock to the pot. Then add enough water to cover it.
c) Simmer for an hour and a half, then add the potatos and cook for another 45m or until the potatoes are done.
It's not a soup or a stew so you don't want heaps of water, by the end of the cooking you want about 1/4 water in the bottom of the pot. Add a little more to keep it covered/cooking for the first stage and let it boil down toward the end.
Serve it up with some crusty bread and you're good to go.
Del-friggen-icious.
Cooking some at the moment, but have borrowed a picture from somewhere else.
Will post a picture of mine with the purple sauerkraut in a bit.
