• 3lb. of Yukon Gold potatoes
  • 2 onions (chopped)
  • Rapeseed Oil (for frying)
  • 1.5 links of smoked sausage (cut into quarter size pieces)
  • 2 eggs
  • 2 cloves of garlic
  • 2 tablespoons of white flour
  • 2 tablespoons of potato starch
  • 2 tablespoons of marjoram leaves
  • 1 tablespoon of salt
  • Pepper for taste
  • Rectangular baking form (7 inches in length) lined with parchment paper

The cuisine of the Holy Cross region of Poland is a blend of folk traditions with courtly tastes and an admixture of Jewish traditions. The most iconic Jewish influence on the region’s menu is “Kugel.” This is a casserole (sometimes called baked pudding) made of potatoes or egg noodles. The dish is a part of a number of regional cuisines in Poland but one of the most beloved recipes comes from the Holy Cross region. A traditional Holy Cross recipe for kugel involves grated potatoes, flour, eggs and (often) a meat. More elaborate recipes call for pork rib but the most often consumed variation is simpler and incorporates only bits of smoked bacon, pork fat or no meat at all. As Jewish communities settled throughout the region centuries ago, the dish quickly became popular among the Holy Cross locals, particularly so among the peasant classes of the region’s countryside where it became one of the most commonly consumed winter dishes. This recipe for the Holy Cross region’s kugel is pretty filling and is typically consumed on its own but you can also serve it as a side to a meat dish.

  • Start by sautéing the onion and sausage. Pour a bit of oil into a medium-size frying pan and let it heat then toss in the onion and sauté until it starts to get a bit translucent. Then, add in the sausage. Sauté the ingredients until the onions become completely translucent and the sausage is brown. Set the pan aside and allow the ingredients to cool.
  • Grate the Potatoes. Use the small holes on a kitchen grater and finely grate all the potatoes into a mixing bowl. Once all potatoes have been grated strain out the excess liquid placing them over strainer and using your hands to squeeze out the water. Place the potatoes back into your mixing bowl when done.
  • Add in the garlic. Grate the garlic into the potatoes also using the smallest holes on your grater.
  • Add the sausage and onions. Once your onions and sausage have cooled toss them into the potato and garlic in your mixing bowl
  • Add in the remaining ingredients. Add the eggs, flour, salt, marjoram leaves, and potato starch into the bowl and stir all ingredients thoroughly. Add a bit of pepper in the middle of this process for added flavor.
  • Transfer the Kugel mixture into the baking form. Add the Kugel mixture into the pan spoonful by spoonful smoothing it at the top at the end.
  • Bake your Kugel. Set your oven to 350º Fahrenheit and place the Kugel into the oven for 1.5 hours to bake.
  • Cool overnight: After the Kugel has baked, take it out of the oven and set it aside to cool. Once the Kugel has cooled, place it in the fridge overnight to set.

Cut a slice and enjoy cooled (or lightly warmed, if preferred). With the addition of the sausage the Kugel can be enjoyed on its own. Serve with a side of horseradish sauce (grated horseradish mixed with sour cream).