Wäinzoossiss mat Pürée

Tailored to showcase the dishes that define Luxembourg's culinary heritage, the Tastes of Luxembourg series aims to bring Luxembourgish cuisine into the homes of the country's large expat community.

Each month, Anne cooks another Luxembourg classic in her kitchen. Anne will make a sweet Bretzel for Bretzelsonndeg, Gromperekichelcher during Schueberfouer season, and Boxemännchecher in December.

This month we're making Wäinzoossis, which 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.

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

Instructions

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.

© Anne Faber

Recipe by Anne's Kitchen.