Potato Roasties with Susage
What is the recipe story?
"Pieczonki" or "PraΕΌonki", are potatoes roasted in a cast-iron cauldron over fire, is a traditional dish originating from the city of PorΔba (close to Zawiercie). The production of cauldrons used for baking food in the fire was started by the non-existent FUM PorΔba plant. Currently, such cast-iron cauldron can be purchased in construction stores. We recommend this recipe for everyone who wants to celebrate event such as birthday - of course, in a place where you can safely light a fire. Meal from one 5kg cast-iron cauldron can feed 10 persons easily. The version we are always preparing is the one without carrots and beetroot. We believe the recipe below is the best one.
What are the ingredients?
- π 3-4kg of potatoes
- π 4 big onions
- π 0.5-1kg of sausage
- π 400g of raw smoked bacon
- π 1 lump of lard
- π Pepper
- π Salt
What are tools required?
- π¨ 1 Cast-iron cauldron
- π¨ 1 Big pot or a bowl
- π¨ 2 Plates
- π¨ 1 or 2 cabbage leaves or baking paper
- π¨ Fire wood
- π¨ 1 Lighter
- π¨ 1 Knife
How to prepare the meal?
π Buy cast-iron cauldron if you do not own one (We recommend 3 to 5 kg one).
π Peel each potato, wash under cold water and put in a bowl. π Cut the onions into slices and put it on a plate. π Cut the sausage into slices and put it on a plate. & cut the bacon into oblong pieces and place it on the plate. All prepared sliced sausage and bacon should look similar as on below picture:
π Put the cast-iron cauldron in a convenient place and show off its sides with pieces of bacon
π Then take the first potato out of the bowl and cut it into Β½ inch pieces. Put each potato slice into cast-iron cauldron to create potato layer - the thickness of the potato layer is at your discretion - when creating bottom layer use small whole potatoes (as shown on below picture) - reason is that at the bottom of the cauldron they will be baked the hardest.
π Next, salt and pepper to your taste the first layer of potatoes and start covering it with slices of sausage to create layer of sausage and after on top of it create layer of sliced onions. That way you will have first layer of seasoned potatoes, sausages and onions completed.
π Repeat the process to create next layers (instead of using whole potatoes use sliced ones for next layers).
π After second layer please put lump of lard on top of it - it is improtant as when roasting, the lard will add flavor and color.
π When you reach with layers to top of the cast-iron cauldron cover it with 1 or 2 cabbage leaves or baking paper. After doing this, strongly screw the lid on.
π Light the fire and put the cauldron on a sharp fire and roast for 15 minutes. Then spread the wood so that the dish does not burn in a strong fire for another 30 minutes.
π After around 45 minutes the dish is ready. Be careful when opening the lid as it may be hot and hot steam may escape. Put a spoonful of food on the plate and make sure it is not too hot. Add some salad of your choice. Traditionally, when eating this meal we drink kefir, some people prefer vodka, but these are adults and who do it at their own risk if you know what I'm talking about. Enjoy your meal
