Ingredients:
• 500 g of pork (e.g. pork neck)
• 200 g of country sausage
• 2 kg of sauerkraut – for example from the Runoland brand
• 30 g of dried mushrooms - for example boletes and boletes from the Runoland brand
• 100 g of dried plums – for example from the Sante brand
• 1 large onion
• 4 bay leaves
• 1 tablespoon of marjoram
• 1 teaspoon of juniper seeds
• 2 cloves of garlic
• 1/2 teaspoon of allspice
• canola oil
• salt and pepper to taste
• 2 tablespoons of tomato paste

How to do it:

1. Cut the meat into cubes. Cut the onion into cubes and fry in oil. Add the meat and fry it thoroughly.
2. Place the mushrooms in a pot, pour 4 cups of cold water and set aside for 1 hour. Then cook the mushrooms for about half an hour. Drain and cut the mushrooms into strips. Leave the water from cooking the mushrooms.
3. In a pot without fat, roast the juniper, bay leaves and allspice until they begin to release their aroma. Place the roasted seeds aside.
4. Add water from cooked mushrooms to sauerkraut, meat, mushrooms, roasted grains and spices, and dried plums. Cook for 2 hours, season with salt, pepper and marjoram, stirring occasionally. Halfway through cooking, add the peeled and cut into pieces sausage. At the end, add tomato paste.
5. Cook until the cabbage is soft.

All ingredients for bigos can be found in stores where MPT Stanro delivers its products.[:]