Wäinzoossiss mat Moschterzooss — Print Recipe

Plump beef sausages poached in white wine and served with a tangy mustard cream sauce, a uniquely Luxembourgish pairing of wine and meat.

Ingredients

1 Place sausages in a saucepan with white wine, bay leaf, and enough water to cover. Bring to a gentle simmer.
2 Poach sausages for 15 minutes over low heat. Do not boil or they will burst.
3 Remove sausages and keep warm. Reserve 200ml poaching liquid.
4 Make mustard sauce: melt butter, whisk in flour. Add poaching liquid and cream.
5 Stir in Dijon mustard. Season with salt and white pepper. Simmer until thickened.
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.