Polish Hunter Stew (Bigos)

Directions

1. Fry the bacon in a Dutch oven, to render the fat, then toss in the pork chunks, garlic, onions, and mushrooms. Saute/fry till the meat is browned - about 5 min.
2. Pour in the stock, tomatoes with their juice, sugar, bay leaves, sauerkraut, and apples, and bring to a boil. Reduce heat and simmer, covered, for about 2 hrs. Stir in the ham and sausage, then cover and cook on medium-low heat for about 30 more min.
3. When ready to serve, remove bay leaves and taste for seasoning. Ladle into bowls and serve with boiled potatoes, a bowl of lowfat sour cream, and thick, crusty bread.
4. Serve warm to 6 people as a filling meal.
5. Comments: Not for vegetarians! This is just crammed with meats and sausages, with the sweetness of apples more than balanced by the sharpness of sauerkraut - but it's hearty and delicious and really quite unforgettable. Traditionally served in Poland as a good-luck New Year's dish, it was originally eaten only by the Polish aristocracy (they being the only ones allowed to hunt game on their estates...and the only ones who could afford so much meat).