Xmas Baubles with Mustard sauce

Make your festive table stand out with these cute little edible Xmas baubles. Wäinzoossiss meatballs and Brussels sprouts, served with a white wine and mustard sauce for dipping. So cute and so yummy!

I made this recipe for the Xmas Menu in Télécran Magazine in 2021.

December 15, 2021

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Xmas Baubles with Mustard sauce

For the Wäinzoossiss baubles:
1 shallot
15g butter
50g cooked chestnuts
3 Wäinzoossiss sausages
1 ½ tbsp strong mustard
15g breadcrumbs
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:
20g butter
1 onion
150ml white wine
60g Luxembourgish mustard
180ml cream
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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