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RECIPE: Bigos Stew with Crafty Kraut

Updated: May 21, 2020

Bigos a polish stew made with sauerkraut
Bigos Stew

We 💚 this traditional Polish dish because it's easy, bloody delicious AND contains a big 'ole serving of sauerkraut. We use our Crafty Kraut because it gives an extra hit of garlic and caraway but you could another type of sauerkraut if you so pleased.

Some folks pimp this stew up with different meats, wine and spices, others mix fresh cabbage with sauerkraut but we like the sour hit of using just kraut. There's a lot of room for creativity with this recipe so have a play - and share with us how you get on!!

Check out our version below (serves 4)


50g butter

1 onion, sliced

½ tsp caraway seeds

4 sausages (vegetarian or meat!), roughly chopped

400g Crafty Kraut (or other inferior sauerkraut 😉)

400g tinned tomatoes

400g tinned red kidney or butter beans

500ml vegetable stock

Splash of worcestershire sauce

10g dried mushrooms (or 200g fresh, added with sausages)

Freshly ground black pepper

Chopped tomatoes, sausages, onion, kidney beans, sauerkraut and mushrooms
Ingredients for Bigos


1. Melt the butter in a casserole dish over a medium heat and sweat the onions until softened.

2. Add the sausages and cook until browned.

3. Add the sauerkraut, tinned tomatoes, beans, worcestershire sauce and stock; cook for 20 minutes.

4. Meanwhile, soak the mushrooms in a small amount of warm water until soft. Chop and add to the stew along with the soaking water.

5. Simmer for a further 20 minutes, add the pepper.

6. Serve in bowls topped with extra kraut and tuck in with warm crusty bread.

Vegetarian version of the polish classic bigos with sauerkraut
Veggie Bigos

Had a go? Share your pics and be sure to tag us 🙏 @craftypickleco on Facebook and Instagram

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