Lëtzebuerger Grillwurscht
Lëtzebuerger Grillwurscht (LET-zeh-bur-ger GRIL-wursht)
Luxembourgish Grilled Beef Sausage
Juicy, coarsely ground beef sausages seasoned with marjoram and garlic, grilled over charcoal until smoky and served with mustard.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Mix ground beef with beef fat, garlic, marjoram, caraway, salt, and pepper. Chill 30 minutes.
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2
Fill natural casings with the seasoned meat, twisting into 15cm links.
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3
Refrigerate sausages for at least 1 hour to firm up.
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4
Heat grill to medium-high. Grill sausages for 10-12 minutes, turning frequently.
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5
Cook until nicely charred outside and cooked through (internal temp 72°C).
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6
Serve in bread rolls with strong mustard, pickles, and potato salad.
Did You Know?
Luxembourg's summer barbecue culture rivals that of any nation, with Grillwurscht being the undisputed star of every garden party.
Chef's Notes
Equipment Tips
- grill
- meat grinder
- sausage stuffer
Garnishing
mustard, grilled onions
Accompaniments
potato salad, coleslaw
The Story Behind Lëtzebuerger Grillwurscht
Luxembourg's grilling tradition has Germanic roots but with distinctly local seasoning preferences. These beef sausages, seasoned with marjoram and caraway, became the quintessential summer food across the Grand Duchy. Neighborhood barbecues and village festivals feature them prominently, making the smoky aroma of Grillwurscht synonymous with Luxembourgish summer.
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