Save A hearty Polish classic reimagined with a spicy Sriracha kick. This fusion dish combines smoky meats, tangy sauerkraut, and a bold, warming chili heat—perfect for cold winter nights.
Preparation Time: 25 minutes Cooking Time: 2 hours Total Time: 2 hours 25 minutes
Ingredients
- Meats: 300 g pork shoulder, cut into 2 cm cubes, 200 g smoked kielbasa sausage, sliced, 100 g bacon or smoked lardons, diced
- Vegetables & Fruit: 500 g sauerkraut, rinsed and drained, 300 g white cabbage, shredded, 1 large onion, diced, 2 cloves garlic, minced, 1 apple, peeled, cored, and diced, 100 g mushrooms, sliced
- Pantry & Condiments: 2 tbsp tomato paste, 2 tbsp Sriracha sauce (adjust to taste), 1 tbsp vegetable oil, 1 tsp caraway seeds, 1 tsp smoked paprika, 1 bay leaf, 1 tsp dried marjoram, 400 ml beef or vegetable stock, Salt and freshly ground black pepper, to taste
Instructions
- Step 1:
- Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add bacon and cook until golden and crisp.
- Step 2:
- Add pork shoulder cubes and brown on all sides. Stir in sliced kielbasa and cook for 2–3 minutes.
- Step 3:
- Add onion and garlic, sauté until softened.
- Step 4:
- Stir in tomato paste, smoked paprika, caraway seeds, and marjoram. Cook for 1 minute until fragrant.
- Step 5:
- Add mushrooms, apple, sauerkraut, and shredded cabbage. Mix well.
- Step 6:
- Pour in stock, add bay leaf, and season with salt and pepper.
- Step 7:
- Bring to a simmer, cover, and cook gently over low heat for 1.5 hours, stirring occasionally.
- Step 8:
- Uncover, stir in Sriracha sauce, and simmer uncovered for another 30 minutes to thicken and meld flavors.
- Step 9:
- Taste and adjust seasoning or Sriracha as desired. Remove bay leaf before serving.
- Step 10:
- Serve hot with rye bread or boiled potatoes, if desired.
Save Substitute smoked tofu and plant-based sausages for a vegetarian version.
Required Tools
Large heavy pot or Dutch oven Sharp knife and cutting board Wooden spoon
Allergen Information
Contains: Pork possible mustard and soy (in Sriracha and sausages). For gluten-free ensure sausages and Sriracha are certified GF. Always check ingredient labels if you have allergies.
Nutritional Information
Calories: 430 Total Fat: 27 g Carbohydrates: 20 g Protein: 25 g
Save Enjoy this hearty fusion dish with family and friends for a comforting meal.
Recipe Q&A Section
- → What meats work best in this dish?
Pork shoulder, smoked kielbasa, and bacon provide a rich, smoky foundation; substitutions like smoked tofu can offer a vegetarian alternative.
- → How can I adjust the heat level?
Modify the amount of Sriracha to suit your taste or serve it on the side for milder flavors.
- → Can this be prepared ahead of time?
Yes, the flavors deepen when refrigerated overnight and gently reheated the next day.
- → What sides pair well with this stew?
Serve with rye bread or boiled potatoes to complement the hearty, spicy flavors.
- → Is this suitable for gluten-free diets?
Use gluten-free sausages and ensure Sriracha is certified gluten-free to keep the dish gluten-free.