Wäinzoossiss mat Moschterzooss
Wäinzoossiss mat Moschterzooss (VINE-tsoo-sis mat MOSH-ter-tsoos)
Wine Sausages with Mustard Sauce
Plump beef sausages poached in white wine and served with a tangy mustard cream sauce, a uniquely Luxembourgish pairing of wine and meat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: dinner plate
Garnishes: mustard sauce, parsley
Accompaniments: boiled potatoes, green salad
Instructions
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1
Place sausages in a saucepan with white wine, bay leaf, and enough water to cover. Bring to a gentle simmer.
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2
Poach sausages for 15 minutes over low heat. Do not boil or they will burst.
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3
Remove sausages and keep warm. Reserve 200ml poaching liquid.
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4
Make mustard sauce: melt butter, whisk in flour. Add poaching liquid and cream.
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5
Stir in Dijon mustard. Season with salt and white pepper. Simmer until thickened.
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6
Serve sausages with mustard sauce, boiled potatoes, and a simple green salad.
Did You Know?
The combination of Moselle wine in the poaching liquid and mustard in the sauce creates a flavor pairing that is distinctly Luxembourgish.
Chef's Notes
Equipment Tips
- saucepan
- skillet
- whisk
Garnishing
mustard sauce, parsley
Accompaniments
boiled potatoes, green salad
The Story Behind Wäinzoossiss mat Moschterzooss
Wäinzoossiss mat Moschterzooss perfectly embodies Luxembourg's culinary position between France and Germany: German-style sausages meet French-inspired mustard cream sauce, with local Moselle wine tying everything together. The dish is a weeknight staple that showcases the Grand Duchy's talent for creating harmonious flavors from its dual culinary heritage.
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