Update date: 21 July 2014

'Prażonki' - the roasties


  • 3 kg of potatoes
  • 300 g of raw smoked bacon
  • 0.5 kg of thin sausage
  • 3-4 large onions
  • lard
  • one or two cabbage leaves (it can also be lettuce)
  • salt
  • ground pepper

Beets can also be added. Roasting should bedone using a castiron or aluminum pot (cauldron) with z screw-tightened lid.



Peel the potatoes and cut them into slices or cubes of ca. 3 cm thickness. Cut the bacon, sausage and onion into slices. Put one layer of bacon and heat-resistant fat, e.g. lard, on the bottom of the pot, cover it with a layer of potatoes and onion, add salt, pepper, and then arrange the sausage and bacon in layers, repeating these steps until the pot is full. Cover everything with cabbage leaves (the leaves should extend outside the lid) and put on the lid, which should be tightened firmly.
Leave the pot on open flame (bonfire is recommended) and roast for ca. 40-50 min.

The roasties (also known as stewies or bakies) – a meal originating from the Zawiercie region – Poręba. The roasties were introduced by the cast-iron pot factory in Poręba, because it was there that the first cauldron to make this meal was manufactured. In 2006, the roasties were added to the List of Traditional Products.

According to the recipe of the “Karlinianki” Farm Wives’ Association from Zawiercie-Karlin, beets can also be used as an ingredient of the roasties and they should be added after the potato layer.



This meal was prepared by the Farm Wives’ Association from Poręba-Niwki during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec.