Wäinzoossiss mat Moschterzooss
Sausage with potato purée and mustard sauce, prepared by chef Fränk Manes
A traditional Luxembourgish dish
A traditional Luxembourgish dish of pan-fried sausages. “Wäinzoossiss” in the name of the dish translates as “wine sausage” and harks back to the days when wine was used in sausages to preserve them. This is no longer necessary, and today the sausages don’t contain any wine. The crispy sausages are served with hearty mashed potatoes and a signature mustard sauce. A true classic of Luxembourgish cuisine that is simple and tasty in equal measure.
Ingredients
for 4 people
- 8 pieces of Wäinzoossiss (Luxembourgish sausage) or any other sausage
- 1 tbsp vegetable oil
- 1 large shallot
- 160 ml white wine
- 180 ml veal stock
- 250 ml cream
- 3 tbsp Luxembourg mustard
- 2 tbsp old style whole grain Dijon mustard
- Salt and pepper to taste
Preparation
- For the classic "Wäinzoossiss mat Moschterzooss" first fry the sausages on both sides in a pan with a dash of vegetable oil and keep them warm until the sauce is prepared.
- For the sauce, sauté the finely chopped shallot in the drippings. Deglaze generously with Luxembourg white wine and reduce. Pour in the veal stock, add the mustard and stir well.
- Reduce to ⅓ and refine with cream. Season with salt and pepper if necessary.
- Let the sausages cook in the sauce, serve with mashed potatoes and a vegetable garnish, in this case bacon beans and roasted tomatoes.
All our recipes have been developed in collaboration with the luxembourgish culinary magazine KACHEN!
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Fränk Manes
Frank Manes discovered his passion for cooking at an early age and trained as a chef at the prestigious hotel management school in Diekirch. After working in kitchens in Luxembourg and the south of France, he returned home to Luxembourg in 2013, taking up the position of Head Chef at restaurant “Waldhaff”. In 2015, in partnership with his friend Jeff Lux, Frank opened “Gudde Maufel” in Eischen, and subsequently “Wax” in Pétange, which quickly found itself listed in the Gault & Millau guide. Frank’s cuisine marries traditional and modern elements, with the emphasis on sauces and quality. He has been a member of the “Academie Culinaire de France” since 2020.