Einer Wënzerpasta

Say hello to the Éiner Wënzerwurscht – a smoky, paprika-spiced twist on the classic Wäinzoossiss, inspired by both Luxembourg and Portugal.

I created this special sausage together with butcher Lucien Saeul just for Éiner Wënzerdag, and I’ll be cooking it live at the festival on 20 July 2025 in the heart of Ehnen.

Come for the Crémant, the cobbled streets, the blessed barrel of Riesling (no joke), and a taste of my Wënzerwurscht Pasta – straight from the pan.
Kommt laanscht!

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Ingredients

3 Einer Wënzerwurscht (or Wäinzoossiss)
150g frozen broad beans, peeled
200g Le Moulin pipe rigate
1 tbsp sunflower oil
10g butter
1 tbsp Moutarderie strong mustard
1 tbsp Moutarderie original mustard
1 tbsp Moutarderie wholegrain mustard
100ml Einer Riesling Cuvée
200ml cream
salt and pepper

Method

Serves 2

Slice open the sausages, remove and discard the casing. Break off walnut-sized pieces of sausagemeat and roll into meatballs between your hands (approx.. 12g per meatball).

Boil the broad beans in salted water for a couple of minutes until tender. Drain, cool under a cold tap and set aside.

Boil the pipe rigate in salted water for 7 minutes, meanwhile, prepare the sauce.

Heat the sunflower oil and butter in a frying pan. Fry the meatballs for 5 minutes, turning regularly, until evenly browned. Put onto a plate and set aside.

Add the 3 types of mustard and the wine to the pan and cook for 2 minutes. Add the cream, season with salt and pepper and simmer the sauce for about 5 minutes until it has thickened.

Add the meatballs and the broad beans to the sauce and toss.

Drain the pasta and mix with the sauce and meatballs. Divide between two plates and serve immediately.

Serve with a green salad.