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Morliny-style sausage in gypsy sauce

30 min

Sausage in Gypsy Sauce — it’s an ethno-rhythm dish.

Vegetables are a must-have in the Gypsy sauce — red pepper, pickled cucumbers, onions, and button mushrooms are all going in! We guarantee that you will not forget this taste, if you add sausage from Morliny to the classic Gypsy sauce, thanks to which you will create a complete dish for lunch or dinner.

Sausage in Gipsy sauce is the undisputed leader among sausages from Morliny — its rule is legendary, and it’s famous not only in Silesia, but in the entire Poland.


  • Half a pack of Silesian sausage from Morliny (2–3 sausages)
  • 200 g (7 oz) of button mushrooms
  • 1 red pepper
  • 4 pickled cucumbers
  • 1 onion
  • 3 cloves of garlic
  • 500 ml of tomato puree
  • Salt and pepper to taste
  • Frying oil
  • A bunch of chopped parsley 


Step 1

Coarsely slice the sausage. Dice the onion and chop the garlic. Coarsely dice the pepper. Cut the button mushrooms into quarters and slice the gherkins. Chop the parsley.

Step 2

Heat up a little olive oil in a large pan. Fry the sausage until golden brown, then add the onion and button mushrooms, and fry until golden brown. Add garlic and pepper. Fry it all for about 2 minutes. Add the tomato puree and a little water. Boil it all and let it simmer for 10 minutes.

Step 3

At the end of stewing, add the cucumbers and the chopped parsley. Season with salt and pepper.