Lincolnshire Stew

This is a variation on the classic Bigos Polish stew. Instead of using smoked Polish sausage we’ve used our wonderful Lincolnshire sausage as an alternative. Everyone who tried this in the office said it was 'delicious', give it try!


  • 2 tbsp Rapeseed Oil
  • 1 Onion, sliced
  • 1 tsp Juniper Berries, crushed
  • ½ tsp Caraway Seeds
  • 300g Pork Belly, cut into chunks
  • 1 tbsp Brown Sugar
  • 500g Sauerkraut
  • 200g Tinned Chopped Tomatoes
  • ½ Small White Cabbage, shredded
  • 500 ml Chicken Stock
  • 10g Dried Mushrooms
  • 6 Pork Sausages (We used Mountains of Boston Farmhouse Sausage – nice ‘n’ spicy! -
  • 1 eating Apple, grated

Cooking Instructions

  1. Fry the onion in the oil until softened.
  2. Add the juniper berries and caraway seeds and then add the belly pork and turn until coated with the spices. Sprinkle over the brown sugar. Increase the heat to brown the meat on all sides.
  3. Drain the sauerkraut and rinse to lessen the vinegary flavour then squeeze with your hands to remove the excess liquid. Add to the onion and belly pork along with the white cabbage and tomatoes.
  4. Pour in the stock and simmer for 30 minutes.
  5. Meanwhile, soak the dried mushrooms in warm water to cover for about 20 minutes or until soft. Drain them and add the soaking liquor to the stew. Chop the mushrooms finely and add them too along with the sausage and apple.
  6. Simmer for about 1 ½ hours then check the seasoning adding salt and pepper to taste.
  7. Serve with baked or mashed potatoes. Delicious if left to chill overnight and reheated the next day!