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Potato dumplings with sausage in a creamy mushroom sauce

30 min

Dumplings with sausage — so that both your stomach and the tradition would be satisfied.

The respect for tradition is perfectly reflected in this dish — our two national treasures that tourists would die for. Combine what is good with what is even better and add the Podwawelska sausage from Morliny — a real banger among our sausages — to traditional dumplings.

Plus a creamy mushroom sauce that will do the job and you’re ready to go! This tasty and filling dish will allow you to get you started and recharge your batteries for the rest of the day, and it will be great both for the grandma’s visit and a meeting with friends.


  • Half a pack of Podwawelska sausage from Morliny (one, long sausage)
  • 300 g (7 oz) of button mushrooms
  • 800 g (1.7 lb) of potato dumplings
  • 1 onion
  • 3 cloves of garlic
  • 1 cup of 30% fat, sweet cream
  • Frying oil
  • 2 scoops of fresh thyme or 1 teaspoon of dried one
  • A bunch of chopped parsley
  • Salt and pepper to taste 


Step 1

Slice the button mushrooms. Slice the sausage. Dice the onion finely and chop the garlic.

Step 2

Use a frying pan with olive oil to fry the sausage until golden brown. Add the button mushrooms and fry until they are also lightly browned. Add the onion and garlic, and fry until soft.

Step 3

Chop the parsley and thyme. Pour sweet cream over the sausage and button mushrooms. Add the herbs and season it all with salt and pepper. Cook on medium power for about 5 minutes. Serve with potato dumplings and chopped parsley.