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Polish Recipes-Meat and Poultry

Polish Recipes-Meat and Poultry

Meat plays a significant importance in the Polish food. Perhaps the most famous Polish meat known is the kielbasa, the Polish sausage.
Bigos is Poland's national dish. There is a variety in ingredients - some have mushrooms and juniper berries, while others contain apples, lamb or beef. It is best made a two days in advance and reheated on low heat before serving. Its flavor improves as it matures, tastes best on the third day. There are as many variations of Bigos as there are Polish kitchens.
Pork is the national meat of Poland and many main course dishes will contain it. Pork can appear as pork chop (kotlet schabowy) or pork loin (pieczeń), which is usually served with some type of sauce. Traditional Polish poultry dishes include chicken Polish style and duck filled with apples.

Polish Hunter Stew (Bigos) - I

2 1/4 lb cabbage
2 1/4 lbs sauerkraut, rinsed under cold water and drained
1 2/3 pt water
1 1/8 lb Roast pork
1 1/8 lb Roast beef
1 1/3 lb Sausage, variety
7/8 lb Boiled ham
10 mushrooms, dried
10 stones prunes
10 juniper berries, crushed
10 peppercorns
1 bay leaf
2 onions
2 cooking apples
1/3 pt red wine, dry
1 teaspoon honey
2 tablespoons lard
Salt
Pepper

Preparation: 1 hour; cooking: 2 to 3 hours
Chop the cabbage, pour boiling water over it and drain. Rinse the mushrooms, cover with a little warm water and leave to soak for 15 minutes. Cook the mushrooms in their soaking liquid for 30 minutes, drain and cut into strips. Keep the mushroom stock.
Peel the apples and cut into cubes. Peel and chop the onions, lightly fry them in lard.
Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns. Add boiling water, cover and cook on low heat for 1,5 hours.
Cut the meats into cubes. Slice the sausage and fry it lightly in lard. Add all to the pan. Pour the wine in, add honey and cook for a further 40
minutes. Stir frequently taking care not to burn it. Turn out onto a platter and serve with thick, crusty bread.

Polish Hunter Stew (Bigos) - II

1 cup chopped bacon
1 pound of boneless pork, cut into small cubes
3 cloves of garlic, minced
3 onions, quartered
1/2 pound mushrooms, quartered
2 cups beef stock
2 Tablespoons sugar
2 bay leaves
2 cups sauerkraut, rinsed under cold water and drained
3 apples, peeled, cored, and cut into chunks
2 cups canned tomatoes, with juice, cut into pieces
1 cup diced cooked ham
1 and 1/2 cups Polish sausage, cut into small chunks
salt and pepper to taste

Fry the bacon in a Dutch oven, to render the fat, then toss in the pork chunks, garlic, onions, and mushrooms. Saute until the meat is browned--about 5 minutes.
Pour in the stock, tomatoes with their juice, sugar, bay leaves, sauerkraut, and apples, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours. Stir in the ham and sausage, then cover and cook on medium-low heat for about 30 more minutes.
When ready to serve, remove bay leaves and taste for seasoning. Ladle into bowls and serve with boiled potatoes, a bowl of sour cream. Serve with thick, crusty bread.

Kielbasa Simmered in Beer and Onions (Kielbasa zapiekana w piwie)

4 tablespoons butter
1 2-pound kielbasa
2 12-once bottles of beer
4 - 5 onions, thinly sliced
1/2 pound mushrooms, quartered
salt, pepper and marjoram to taste

In a large heavy skillet melt the butter and saute the onions over medium heat until translucent. Add the kielbasa and brown it 3 to 4 minutes on each side. Add the beer to the pan and bring to a boil. Reduce heat. Simmer, uncovered for 25 minutes.
Remove the kielbasa and onions from the pan. Turn the sausage out onto a platter or serving tray and top with the onions. Keep in a warm oven. Reduce the beer over high heat to 2 cups. Pour over kielbasa. Sprinkle with marjoram. Serve with mashed potatoes and beetroot-horseradish relish.

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