Xmas Baubles with Mustard sauce
For the Wäinzoossiss baubles:
50g cooked chestnuts
3 Wäinzoossiss sausages
1 ½ tbsp strong mustard
1 ½ tbsp sage, chopped
8 rashers smoked bacon
1 ½ tbsp honey
1 tbsp sunflower oil
For the Brussels sprouts:
400g Brussels sprouts
1 tbsp olive oil
For the sauce:
150ml white wine
60g Luxembourgish mustard
1 ½ tbsp cornstarch
salt and pepper
Makes 16 Wäinzoossiss balls and 32 Brussels sprouts for 4-8 people – Prep: 50 Min – Oven: 20 mins
Preheat the oven to 200°C fan.
Peel and chop the shallot. Melt the butter in a frying pan and fry the shallots with a pinch of salt for 3 minutes until soft. Put in a large mixing bowl.
Chop the chestnuts and add to the bowl.
Cut open the skin of the Wäinzoossiss sausages and remove the sausagemeat, add to the bowl.
Add 1 tablespoon of strong mustard, the breadcrumbs and sage to the meat and combine everything.
Shape 16 walnut-sized balls of the meat-mixture.
Slice each bacon strip crosswise into 4 strips. Lay out two strips in a cross, place a meatball in the middle and fold up the sides to make a cross.
Place the wrapped meatballs onto a baking tray lined with baking paper.
Melt the honey and combine with ½ tbsp of strong mustard.
Brush each meatball with the honey glaze.
Toss Brussels sprouts in some olive oil, salt and pepper and lay out onto a second baking tray lined with baking paper.
Bake the meatballs and Brussels sprouts in the preheated oven for 20 minutes.
Meanwhile, make the sauce. Peel and finely chop the onion. Melt the butter in a frying pan and fry the onion with a pinch of salt for 5 minutes until soft, then add the white wine and mustard and cook for 2 minutes. Dissolve the cornstarch in the cream and add to the pan, cook for another minute until thickened. Adjust the seasoning with salt and pepper.
Prick a toothpick into each meatball and Brussels sprout and arrange on a plate.
Put the sauce into a little bowl and serve with the meatballs and Brussels Sprouts.
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