Polish specialty: Bigos - sausage and meat leftovers
It often happens that the last sausage slice already starts to roll and does not look appetizing anymore. That's why she is not bad. So - cut small pieces or strips of it and first into a closed freezer.
Gradually collect the remains of all possible varieties until you have about 400 g together. Aspike or liver sausage are not suitable, but tea sausage is very good because of the smoked taste.
Now the Rezpept: Bigos (Polish specialty)
Cut 200 g of any meat into 1 cm cubes, sear. Then fry two large onions and the whole thawed sausage (traditionally there are seven different varieties) with 1-2 cloves of garlic. In a large pot in which you have previously geschschort about 300 g of white cabbage, then together with meat and sausage, 50 g of dried mushrooms, 2 go. Tomato pulp, possibly salt and pepper dazutun. Caraway too, who likes it. Approximately Add 750 ml broth or water, depends on the salt content of the sausage. Good long stew.
It's a great winter dish, especially if you're not on a diet. If you can wake up awhile or freeze and keep warming up for several days, then things will get better and better. Boiled potatoes or farmhouse bread are great.
