Seasoned appropriately with salt and pepper. Usually served with kefir and cucumber salad. Other names include pieczonki, duszonki, duszaki, prażynki, duszone, maścipula, dymfoki, prażuchy. The type called dymfoki consists of potatoes, sausage, bacon and white cabbage with the addition of pepper and salt.
Classically prepared over a campfire in a cast-iron cauldron (with a screw-on lid). The aluminium cauldron is also used.
- cabbage leaf 1 piece
- potatoes - 6 pcs.
- onion - 4 pcs.
- carrot - 3 pcs.
- beetroot 4 pcs.
- smoked bacon - 17.5 oz
- (Silesian) sausage (kielbasa slaska) - 6 pcs.
- salt to taste
- herbal pepper to taste
- lard 1-2 spoonfuls
- Peel the potatoes, carrots, onions and beetroot and cut into cubes or 1 cm thick slices. Cut the sausage into about 0.5-inch-thick slices and cut the bacon into slices. Place the bacon rinds on the bottom of the dish, fat to the bottom, or if you don't have bacon rinds, line the bottom and sides of the dish with bacon slices.
- As the first layer, arrange the potatoes, salt and pepper.
- Make the second layer of carrot slices.
- The third layer consists of a beetroot.
- Arrange the fourth layer of sausage slices.
- The fifth layer is the onion.
- Salt and pepper each layer. Repeat the process in the same order until all the ingredients are used up.
- The final layer should be made of potatoes and a few slices of bacon.
- Finally, add the lard and cover everything with a large cabbage leaf.
- Bake the tightly closed cauldron on a lit fire under the cauldron for 120 minutes since the temperature in the cauldron reaches 230-248 degrees Fahrenheit.
Credits: DariuszK - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=7909571
Source: Poland Daily 24