400g Wäinzoossiss sausages
1 small onion
1 tbsp mustard
1 pinch of nutmeg
2 tbsp dill, chopped
1 egg
50ml Luxlait cream
50g breadcrumbs
½ tsp salt
½ tsp white pepper
15g Luxlait rose butter
1 tbsp vegetable oil
For the sauce:
40g Luxlait rose butter
3 tbsp flour
500ml beef stock
100ml Luxlait cream
For the mash:
800g floury potatoes
60g Luxlait Rose butter
100ml Luxlait cream
Salt and pepper
For the pickled cucumbers:
½ cucumber
80ml white wine vinegar
20ml water
1 tsp salt
3 tsp sugar
5 black peppercorns
1 tbsp dill, chopped
To serve:
Lingonberry or cranberry sauce
Serves 4 – Prep: 1h
Start with the pickled cucumbers: finely slice the cucumbers and put in a jar. Add the vinegar, water, salt, sugar, peppercorns and dill. Screw on the lid and shake. Top up with a little extra water, if necessary, so the cucumbers are completely submerged under the liquid. Keep in the fridge until serving.
Prepare the meatballs: Slice open the Wäinzoossiss sausages, take the meat out of the skin and put in a bowl. Peel and grate the onion and add to the bowl with the mustard, nutmeg, dill, egg, cream, breadcrumbs and salt and pepper. Mix well and set aside.
Peel the potatoes and cut into dice. Put into a large saucepan with salted water, cover and bring to the boil, then cook for 15 minutes until soft.
While the potatoes are boiling, shape 20 little meatballs out of the meat mixture and put on a plate.
Drain the cooked potatoes and mash with the butter and cream. Season to taste with salt and pepper. Cover to keep warm and set aside.
Melt 15g butter and 1 tbsp oil in a large frying pan. Fry the meatballs for 10 minutes, turning them regularly, until browned on all sides and cooked through. Take out of the pan.
Melt the butter for the sauce in the pan, stir through the flour and cook for a minute to form a roux. Gradually whisk in the beef stock, followed by the cream. Cook for 5 minutes to thicken, season with salt and pepper to taste.
Distribute the mash between 4 plates. Top each with 5 meatballs and a generous ladle of sauce. Serve with pickled cucumbers and lingonberry sauce.