Lunches
Wäinzoossiss mat Kraut
Ingredients
- 8 Wäinzoossiss (Riesling wine sausages, or a mild smoked pork sausage)
- 500g (3 1/4 cups) Sauerkraut, drained
- 1 Onion, sliced
- 1 Bay leaf
- 100ml (1/2 cup) Riesling wine
- 1 tbsp (14g) Lard or butter
- Boiled potatoes, for serving
Method
- Melt the lard in a pot and sauté the onion until softened.
- Add the sauerkraut, bay leaf, and wine, and simmer gently for 20-25 minutes, stirring occasionally.
- Meanwhile, gently poach or pan-fry the sausages for about 10 minutes until heated through.
- Remove the bay leaf from the sauerkraut and taste for seasoning.
- Serve the sausages over the wine-braised sauerkraut with boiled potatoes on the side.
Introduction: This dish reflects Luxembourg's Moselle wine country, where local Riesling finds its way into savoury cooking as readily as into the glass, pairing naturally with the country's fondness for sauerkraut and smoked pork.
Cultural Background: This dish reflects Luxembourg's Moselle wine country, where local Riesling finds its way into savoury cooking as readily as into the glass, pairing naturally with the country's fondness for sauerkraut and smoked pork.
Tips: Use a Luxembourgish or other dry Riesling for braising — its acidity balances the richness of the sausage and sauerkraut better than a sweeter wine.
Variations: Add a few juniper berries or a small diced apple to the sauerkraut for extra depth.
Nutrition: Approx. 440 kcal, 18g protein, 30g fat, 18g carbohydrates per serving.
FAQs:
Q: What is a wäinzoossiss exactly?
A: A Luxembourgish sausage traditionally flavoured with Moselle wine, reflecting the country's winemaking region along the river.
Q: Can I use a regular smoked sausage instead?
A: Yes, any good mild smoked pork sausage works well if wäinzoossiss isn't available locally.
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