Bigus with sausage

Bigus with sausage

In the Baltic countries and in Poland one of the most common dishes is bigus. It is prepared from fresh and sauerkraut with the addition of meat, smoked meat, sausage. However, there are recipes in which sausage, like cabbage, acts as the main ingredient, not an additional one. Bigus with sausage is cooked quickly and easily, has a unique taste and seductive aroma. Therefore, our compatriots often cook just such a bigus.

Cooking Features

If you just mix cabbage and stew, you get a tasty and satisfying dish, but it will not be a bigus. Bigus is prepared according to a special technology and has a unique taste with a little sourness. Therefore, before you start cooking, you should get acquainted with the basic rules of cooking a delicious bigus with sausage.

  • When it comes to cooking bigusa with sausage, it is usually about boiled-smoked sausage. It is fragrant enough to give the dish a unique flavor, and not too hard.
  • Most often, it is suggested to fry the sausage before mixing with the cabbage. This will give it a special taste that will be transferred to the whole dish. And externally, such a sausage looks more appetizing.
  • Sausage for bigus should acquire quality. If you try to save on this ingredient, the whole dish will be spoiled: it will certainly be possible to eat it, but without pleasure.
  • After cooking, with a sausage bigus, it is better to give time to brew a little. After that, it will taste better.

Bigus can be served not only hot, but also cold. It will serve you a delicious dinner and an excellent snack for beer or spirits.

Bigus from fresh cabbage with sausage

Composition:

  • smoked sausage - 0, 25 kg;
  • fresh cabbage - 0, 7 kg;
  • tomato paste - 20 ml;
  • water - 100 ml;
  • vegetable oil - 40 ml;
  • onions - 100 g;
  • carrots - 150 g;
  • salt, spices - to taste.

Method of preparation:

  • Cut the sausage into half-rings or quarters of rings about 3-5 mm thick.
  • Wash cabbage heads, remove the top leaves, as they are often lethargic. Cut cabbage into squares of about 1, 5 cm. It is this way of cutting cabbage for bigus that is considered traditional, but if you like, you can chop cabbage in the way you are used to.
  • Peel the carrots and grate them. It is better to use the side of the float where the holes are larger.
  • Peel the onion, cut it into thin half-rings.
  • Heat a small amount of vegetable oil in a cauldron or saucepan with a thick bottom. Put onions and carrots in it and lightly fry over medium heat.
  • Add the sausage and fry it until golden brown.
  • Move the sausage to the side, add the butter and put the cabbage into the pan. Stir for 10 minutes, stirring.
  • Reduce the heat, add the tomato paste to the pan, after diluting it with water. Salt, pepper, put spices on top (usually put sweet or black pepper, bay leaves, cloves).
  • Cover and extinguish for 30 minutes. Periodically open the pan and mix its contents. Make sure that the water does not evaporate and the bigus does not burn. Although it should not be liquid either.

This bigus recipe with sausage is the simplest and most common. But this does not mean that it is not tasty enough. You can eat it as a separate dish, or you can serve it with a side dish of potatoes or rice.

Bigus from sauerkraut with sausage and mushrooms

Composition:

  • smoked sausage - 0, 2 kg;
  • ham - 0, 2 kg;
  • fresh champignons - 0, 2 kg;
  • sauerkraut - 0, 8 kg;
  • onions - 0, 2 kg;
  • carrots - 150 g;
  • tomato juice - 100 ml;
  • sugar - 5 g;
  • salt, pepper - to taste;
  • bay leaf - 2 pcs .;
  • allspice peas - 4 pcs .;
  • vegetable oil - how much will leave.

Method of preparation:

  • Cut the mushrooms into thin plates.
  • Cut the peeled onion into small pieces.
  • Chop the carrots cleaned and washed on a coarse grater.
  • Add sugar to tomato juice, mix.
  • Cut ham and sausage into large enough straws.
  • Heat the butter in a deep frying pan, fry the ham and sausage in it until golden brown, remove them from the pan.
  • Put onions in their place carrots. Fry until they are golden, shift to sausages.
  • Put the mushrooms in the pan and fry them until the moisture released from them evaporates.
  • Put cabbage, sausages with roasted vegetables to mushrooms, mix.
  • Place bay leaves and pepper on top. Fill with tomato juice.
  • Turn down the heat and cover the pan with a lid, cook for 30 minutes.

Bigus from sauerkraut with sausage and mushrooms turns out very tasty and fragrant. As a garnish, mashed potatoes are suitable for it, although you can serve a bigus without a side dish.

Bigus with sausage and sausages

Composition:

  • fresh cabbage - 0, 5 kg;
  • sauerkraut - 0.5 kg;
  • smoked sausage - 0, 25 kg;
  • sausages - 0, 25 kg;
  • carrots - 0, 3 kg;
  • onions - 0, 3 kg;
  • vegetable oil - how much will leave;
  • fresh tomatoes - 0, 3 kg;
  • salt, spices - to taste;
  • fresh greens (dill, parsley) - 100 g.

Method of preparation:

  • Chop fresh cabbage, mix with sauerkraut.
  • Cut the sausage into small-sized cubes, sausages - into slices about 0.5 cm thick.
  • Wash the tomatoes, make a cross-cut on them from the side opposite to the stalk. Boil the water and put the tomatoes in boiling water for a couple of minutes. Remove with a slotted spoon, cool and clean. Cut tomato pulp into cubes.
  • Cut peeled onions into small cubes.
  • Peel carrots, wash them, chop them on a fine grater.
  • After heating the vegetable oil in a saucepan, put onions and carrots in it. After a couple of minutes, add to them sausage and sausages. Brown them over medium heat.
  • Mix sausages with cabbage, add fresh greens chopped with a knife.
  • Add tomatoes, mix.
  • Cook the bigus on low heat for half an hour. If the juice released from the tomatoes is not enough and the cabbage starts to burn, add a little water.

If desired, you can add a pound of peeled and diced potatoes to the dish along with the cabbage. In this case, the bigus with sausage will be more satisfying, you will not need to prepare additional garnish for it.

Bigus with sausage can be prepared from fresh or sauerkraut, as well as from their mixture. In any case, the dish will be nourishing, fragrant and very tasty. It can be used for a family dinner or serve as a snack to the festive table.

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