AI-generated
Cauldron Potatoes with Bacon, Sausage and Onion
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/cauldron-potatoes-with-bacon-sausage-and-onion
About this recipe
These cauldron potatoes are layered with smoked bacon, sausage and onion, then braised beneath cabbage leaves. The potatoes soften in the steam released by the vegetables, while the rendered fat brings the flavors together and browns the bottom layer. Steady embers rather than high flames are the key: too much heat will burn the bottom before the center softens. This recipe uses an outdoor cast-iron cauldron of about 5 l with a regular lid that simply rests on top. The quantities make six servings. Allow about 2 hours 30 minutes in total, including preparing the embers; slice and layer the ingredients while the fire burns down.
Ingredients
For the cauldron
1500 g raw all-purpose potatoes (cooking type B), weighed after peeling
200 g raw smoked pork belly bacon without skin or bones
300 g Silesian pork sausage, smoked and cooked, ready to eat
300 g peeled onion
150 g large white cabbage leaves, weighed after removing the thick ribs, for covering; serve the softened leaves with the dish after braising
30 g pork lard for greasing the cauldron
6 g salt
1 g ground black pepper
Steps
Build a small fire with dry hardwood in a safe outdoor fire pit. Allow about 45–60 minutes for steady embers to form; prepare and layer the ingredients during this time. You will need a cast-iron cauldron of about 5 l designed for campfire cooking, with a regular lid that rests on top and stable support above the embers. Do not seal the lid, and do not block the escape of steam.
Cut the peeled potatoes into slices about 1 cm thick, first halving any large potatoes lengthwise. Cut the bacon into thin slices about 5 mm thick, the sausage into rounds about 1 cm thick and the onion into half-moon slices about 5 mm thick. Wash the cabbage leaves, remove their tough, thick ribs, then weigh out the listed quantity. After cutting the raw bacon, wash your hands, knife and cutting board.
Grease the bottom and sides of the cold cauldron with all the lard. Arrange 100 g of bacon on the bottom. Next, layer one third of the potatoes, half the onion, half the sausage and 50 g of bacon, seasoning the potatoes with one third of the salt and pepper. Repeat this layer with the same quantities, then top with the remaining potatoes, salt and pepper. Press down lightly without mixing; the ingredients should fit comfortably with about 3 cm of space beneath the lid.
AI-generated Cover the potatoes with all the cabbage leaves, overlapping them and gently tucking their edges down against the sides. Put the regular lid on top. Do not add water: the dish should braise in the moisture released by the vegetables, not boil in broth.
Set the covered cauldron securely above an even bed of embers, without high flames licking up the sides. Braise for about 90 minutes from the time you place it over the embers, maintaining a gentle sizzle; if it is frying vigorously, rake some embers away from beneath the bottom. Do not stir during braising. After about 75 minutes, move the pot away from the embers and, wearing heat-resistant gloves, carefully lift the lid away from you. Move a leaf aside and test a potato from the top and one from the center with a fork: both should be soft all the way through. If either still resists, cover again and braise for another 15–20 minutes over gentle embers; the bacon must be thoroughly cooked, not merely warmed through.
Remove the cauldron from the embers. Lift out the softened cabbage leaves, chop them and return them to the dish. Gently mix from the bottom, combining the potatoes with the onion, bacon, sausage and rendered fat; browned pieces are welcome, but blackened, burnt bits are not. Divide into 6 servings and serve hot immediately.
Estimated nutrition
Rate this recipe
0 ratings
Comments