New Recipe: Polish Campfire Casserole {Pieczonki}

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Polish Campfire Casserole {Pieczonki}

Pieczonki [pyeh-chon-kee], a.k.a. prażoki, prażonki or duszonki is an old Polish culinary tradition, initially meant to feed the hard-working farmers. A large pot would be carried out to the field, filled with potatoes and, if they were lucky, cabbage and other veggies, topped with a couple of tablespoons of pork grease and set aside in a small fire to cook. When time came, hearty and filling dish would be consumed on the spot and workers would return to their chores with no time wasted on travel home. That was then.

Now, the dish evolved over the years and some ingredients changed. We added meat of choice, and made it fit our lavish life style with fancy carrots, mushrooms and herbs. 😉 Even so, the common denominator is always potatoes.

You can make this dish your own by using your favorite ingredients. Take your time cooking and enjoy while camping or just outside your back door. One way or another, this dish will be a show stopper. It is absolutely delicious (my mouth is watering, just thinking about it)! It has everything you need for a well-rounded, hearty meal and is a great dish to celebrate opening of the grilling/camping season.

 

Check out my video and see just how easy it is!

Polish Campfire Casserole {Pieczonki}

  • Yields: 6-7 servings
  • Prep Time: 1 hr
  • Cook Time: 4 hrs

Ingredients

  • 1 lb / 500 g pork belly or thick cut smoked bacon
  • 2 lbs / 1 kg of meat on bone (chicken legs, thighs, turkey legs or pork ribs) - OR 1 lb of meat on bone AND 1 lb of chicken gizzards
  • 1/2 lb / 250 g of smoked sausage
  • 1 lb / 500 g of potatoes (red or fingerling potatoes would work well)
  • 3 carrots
  • 3 medium onions
  • 1/4 of a cauliflower
  • 1/4 of a small/medium cabbage
  • 16 oz / 500 g of mushrooms
  • A small bunch of parsley
  • Spices of choice
  • Additionally:
  • 5 quart cast iron Dutch oven / cast iron pot with lid
  • Wood/charcoal

Instructions

  1. Start an in-ground fire or heat up charcoals (a few hefty handfuls) and produce a good layer of coals/hot ash.

  2. Slice pork belly into thick slices. Wash gizzards, if using. Cut sausage into 1 inch chunks.

  3. Wash potatoes, peel carrots and slice into 1 - 1.5 inch slices. Peel onion and cut into quarters. Cut cauliflower into florets. Slice cabbage into wedges, clean mushrooms and chop parsley.

  4. Sprinkle spices onto meat and layer as follows (sprinkle with more spices in between layers, if you wish):
    1. pork belly
    2. chicken/turkey/gizzards/pork ribs
    3. smoked sausage
    4. potatoes
    5. carrots
    6. onion
    7. cauliflower
    8. cabbage
    9. mushrooms
    10. parsley

  5. Cover and place in the hot ash/charcoal. Check heat every once in a while to make sure it's heating your pot. This should be cooking on LOW heat over long time (about 3-4 hrs).

  6. After about 1 hour your pot should be hot. Add a few hot charcoals or sticks, if heat is too low, but add sparingly.

  7. Time of cooking will depend on heat. I like to cook mine for about 3-4 hours. OK to open and check the progress.

  8. Serve once ready.

Notes

Feel free to use different veggies or meats. Make it your own.

Happy cooking and smacznego!

Anna


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1 Comment

  1. Anna,

    I enjoy your YouTube videos but, I do have a questions regarding pork belly. My father when he was alive he love pork belly cooked and smoked and the more fat it had was what he liked. My question is how would you make this. And help would be appreciated.

    Thanks,
    Joe

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