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Morliny-style casserole with potatoes, sausage, oscypek, and leek

60 min

This is a recipe with oscypek in its centre. This smoked cheese is made of salted sheep milk exclusively in the Tatra Mountains region of Poland.

It’s time for oscypek with sausage in a casserole!

This casserole with potatoes and sausage, topped with oscypek, is a dish straight out of the Polish cookbook. Once upon a time, in the mountains, a shepherd with sheep lived, and when it was time for a meal, he grabbed leek, oscypek, a ring of dried sausage, and seven good potatoes. He cut, fried, mixed, baked, and had a beautiful bouquet of flavors on his plate. Times have changed, and today the shepherd in the valley breeds alpacas not sheep, but he still loves the same food.

The casserole with sausage and potatoes, as soon as it appears on the table, disappears like a mountain breeze! Anyone who tries the dish, will literal buy mountains of Głogowska sausage from Morliny!


  • A pack of Głogowska sausage from Morliny (about 0.5 kg / 1.1 lb)
  • 7 potatoes
  • 150 g (5.3 oz) of oscypek cheese
  • 100 g (3.5 oz) of hard cheese
  • 1 leek (white part)
  • 1 cup of 30% fat cream
  • 1 egg
  • 1 scoop of thyme
  • Salt and pepper to taste


Step 1

Slice the sausage. Thinly slice the potatoes. Slice the leek.

Step 2

Fry the leek in a pan with a little olive oil until it’s soft. Add the sausage and fry it. Use a large bowl to mix the cream and egg. Add the potatoes, sausage, leek, and onion. Season with thyme leaves, salt, and pepper. Add the grated hard cheese and mix thoroughly.

Step 3

Put the potatoes with sausage and onion into a baking dish. Bake it in 180 °C (356 °F) for about 45–50 minutes.