Recipe Gallery

Luxembourgish Wäinzoossiss

Wäinzoossiss is a traditional Luxembourgish pork and beef sausage that’s served pan-fried with a creamy mustard sauce. The name is a bit misleading, as it means ‘wine-sausage’, but there’s usually no wine inside – just in the sauce that goes with it.

This is one of those recipes that almost every Luxembourger has grown up with. It’s so simple, making it a staple on family dinner tables and in traditional restaurants across the country. I myself took this dish as inspiration for one of my most iconic recipes: Wäinzoossiss meatball pasta. It went completely viral when I cooked it on RTL television during lockdown. And it adorns the cover of my cookbook “Flavours of Home”. I think by now most people living in Luxembourg will have cooked this pasta, it’s really such an iconic simple dish that fully represents the flavours of our country.

Find more traditional Luxembourgish recipes here and check out my book ‘Tastes of Luxembourg‘.

This recipe was filmed as part of my ‘Tastes of Luxembourg’ series for RTL Today.

Ingredients

Serves 4

For the potato mash:
800g floury potatoes
100ml milk
60g butter
salt and pepper

For the sausages:
40g butter
8 Wäinzoossiss sausages
150ml white wine
200ml cream
2 tbsp Luxembourgish wholegrain mustard
salt and pepper

Method

Start with the mash: Peel the potatoes and cut into large chunks. Put in a saucepan with salted cold water and bring to the boil. Cook for approximately 15 minutes until soft.

Meanwhile, prepare the sausages: melt the butter in a frying pan and fry the sausages for approximately 7 minutes, turning them halfway through.

After 7 minutes, add the wine to the sausages and cook for 2 minutes, then add the cream and the mustard, stirring and bringing the liquid to the boil. Cook for another 2 minutes. Cover to keep warm and set aside.

Finish the mash: drain the potatoes and put back in the saucepan. Mash the potatoes and gradually add the milk and the butter. Mash until you have a fine purée (adding more milk if needed), then adjust the seasoning with salt and pepper.

Put a generous spoonful of mash onto each plate, top with 2 sausages and mustard sauce.