Polish farmer’s potato and sausage casserole

This is a simple, but complete dish, with origins in Polish countryside. My Grandma was cooking this casserole for us quite often, I loved it. I still do.


  • 2 kg/ 4,4 lb potatoes
  • 2-3 onions
  • 0,5 kg/ 1,1 lb cabbage
  • 2 carrots
  • 0,5 kg/1,1 lb sausage
  • 200 g/0,4 lb bacon
  • 1 l stock
  • salt, marjoram, nutmeg

Peel potatoes and cut them thickly. Dice onions into rings, slice carrots, cut thickly cabbage.

Dice sausage and bacon. Fry them separately on the pan.

Place potatoes in a casserole pan, sprinkle with salt. Assemble layer of sausage and bacon – use half of them. Place a layer of cabbage, onions and carrots, and the rest of sausage and bacon on the top. Pour a stock to the pan, so that potatoes were covered with it. Season with some nutmeg and plentiful of marjoram.

Bake covered in a oven for 45 minutes ( 180 C/ 356 F). Remove the lid and bake for another 30 minutes, so that some of the fluids evaporated and the dish got a little bit roasted.

Serve with pickled cucumbers.

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