Thai Recipies Recepies

Bigos - Hunter's Stew

• 3 pounds sauerkraut
• 2 pounds ham -- with bone
• 2 bay leaves
• 1 ounce dried mushrooms -- chopped
• 20 black peppercorns
• 10 allspice berries
• 1/2 teaspoon salt
• 11 cups beef broth -- bouillon or water
• 2 pounds cabbage -- chopped like sauerkr
• 2 tablespoons butter or margarine
• 1 pound Polish sausage links -- cut into 1/2-inch cubes
• 1 pound Polish white sausage with garlic -- cut into 1/2-inch cubes
• 1 pound bacon -- cut into 1/2-inch cubes

Instructions:

1. Rinse sauerkraut with cold water; drain well. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
2. Add 6 cups broth, bouillon or water. Cook, uncovered, 15 minutes over medium heat.
3. Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.
4. Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil.
5. Cook, uncovered, over medium heat, 1 hour or until cabbage is tender.
6. Add to sauerkraut mixture. Bone cooked meat. Cut cooked meat into 1/2-inch cubes.
7. Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 minutes or until browned.
8. Add to sauerkraut mixture. In same skillet, saute bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture.
9. Cover; cook over low heat 1 hour or longer. Remove and discard bay leaves. Serve hot. Notes: Use only meat with large bones, so bones can be removed easily. The secret of old-time Bigos is that it gets better as it's reheated on successive days, peaking at the 6th or 7th day. In between, store covered in the refrigerator.

Homemade polish sausage

Yield: 1 Servings

Ingredients:
• 5 lb Pork (not too lean or You'll have door-stops!)
• 1 Clove garlic or to taste
• 2 tb Salt
• 1 tb Pepper
• 1 tb Morton Sausage Seasoning

Instructions:

Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru meat grinder on coarse setting again into natural casing twisting at desired link size. Freezes well and is very aromatic. I recommend multiplying recipe times 5 and make an afternoon of it if you're going to pull out the meat grinder anyway. To cook simply thaw and pan-fry in skillet for approximately 15 minutes on medium heat until sausage is nicely browned and begins to 'split' or use in your favorite recipe.