Bigos Recipe
Ingredients
| Bacon Slices | 4 , diced | |
| Onions | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Pound, sliced | |
| Sauerkraut | 7 Cup (16 tbs), undrained | |
| Knockwurst | 1 Pound, sliced | |
| Cooked ham | 4 Cup (16 tbs), diced | |
| Apple | 1 Medium, diced | |
| Brown sugar | 2 Tablespoon | |
| Parsley | 3 Tablespoon, chopped | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 c. cranberry juice cocktail | ||
| 1 10 1/2-oz. can beef gravy | ||
Directions
Combine the bacon, onions and mushrooms in large kettle and cook over medium heat until onions are tender.
Add the sauerkraut, knockwurst, ham, apple, sugar and parsley and mix well.
Cover and cook over medium heat for 30 minutes, stirring occasionally.
Add water, cranberry juice cocktail and gravy.
Cook, covered, over low heat for 1 hour, stirring occasionally.
Place in hot sterilized jars, leaving 1-inch head space and seal.
Process pints for 1 hour and 15 minutes and quarts for 1 hour and 30 minutes at 10 pounds pressure.
Add the sauerkraut, knockwurst, ham, apple, sugar and parsley and mix well.
Cover and cook over medium heat for 30 minutes, stirring occasionally.
Add water, cranberry juice cocktail and gravy.
Cook, covered, over low heat for 1 hour, stirring occasionally.
Place in hot sterilized jars, leaving 1-inch head space and seal.
Process pints for 1 hour and 15 minutes and quarts for 1 hour and 30 minutes at 10 pounds pressure.
Chef
