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Wäinzoossiss Meatball Pasta

This Wäinzoossiss Meatball Pasta has somewhat become a modern classic in Luxembourg. I initially created it as a little nod to an Italian-American favourite: pasta with meatballs. But with Luxembourgish flavours.

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.

Wäinzoossiss is a typical Luxembourg pork and beef sausage that’s traditionally served with a creamy mustard and wine sauce and a side of potato mash. For this pasta dish, I’ve deconstructed the sausage into little meatballs and am serving them with a mustard cream spaghetti sauce.

So, you’ll find all the typical flavours associated with Wäinzoossiss in this pasta dish. I hope you like it as much as I do!

This recipe was created as part of my “Recipes for Staying Home” show on RTL.

You can watch me make this pasta here.

Ingredients

SERVES 2

3 Wäinzossiss
300g spaghetti
1 tbsp sunflower oil
10g butter
1 tbsp Dijon mustard
1 tbsp Luxembourgish mustard
1 tbsp wholegrain mustard
100ml white wine
200ml cream
salt and pepper

Method

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 spaghetti in salted water until al dente, 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 to the sauce and toss.

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