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Papua New GuineaFlavors · Luxembourg
Pork sausages browned in a skillet and served in a creamy Luxembourgish mustard sauce, with mashed potatoes. The name means “wine sausage with mustard sauce.”
Traditional dish from Luxembourg
Also known as: Wäinzoossiss, Wäinzoossissen, saucisse au vin
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Wäinzoossiss mat Moschterzooss — Luxembourg
The pork sausages are browned in a skillet until the casing becomes crispy. In the same pan, shallot is sautéed, then white wine, stock, and mustard are added, and the sauce is reduced until it thickens before cream is added. The sausages return to the sauce and are served with mashed potatoes.
Mustard is part of the dish’s identity: the capital’s tourism recipe uses Luxembourgish mustard, plus a little whole-grain mustard, which gives the sauce a strong, slightly tangy flavor.
The name preserves a story. According to the same recipe, it was called that because, in the past, wine was added to the sausage to help preserve it, which is no longer necessary today. Other tourism descriptions mention sausages flavored with white wine, garlic, and spices. The recipe varies among producers.
The dish appears in Ketty Thull’s recipes published by the government and in traditional restaurants. It is a winter dish and a Sunday lunch meal.
The white wine used in the sauce is the same type that typically accompanies the dish: a dry Moselle wine.
Luxembourg
Traditional dish throughout the country.
Pork sausages (Wäinzoossiss), oil, shallot, white wine, veal stock, cream, Luxembourgish mustard and whole-grain mustard, salt and pepper; mashed potatoes.
Hot, with the sausages in the mustard sauce and mashed potatoes on the side; often served with dry white wine.
Winter dishes and family lunches.
Your questions
Pork sausages browned and served with a creamy mustard sauce and mashed potatoes.
Wäinzoossiss literally means “wine sausage.” According to the capital’s tourism office, wine was used in the past to preserve the sausage; today the recipe varies among producers.
Luxembourgish mustard, sometimes with a little whole-grain mustard.
Flavors of Luxembourg
Cake baked in thin layers around a rotating spit in front of a flame, forming rings like those of a tree trunk. It arrived in Luxembourg from another European tradition and became a sweet for weddings and large celebrations.
Thick green‑bean soup with potato, onion, bacon and sausage, served as a main course. It’s a traditional Luxembourgish home soup and is served at Buergbrennen bonfires after Carnival.
Small human-shaped brioche pastry, with raisins for eyes and sometimes a small white pipe. It is the sweet of Saint Nicholas and Advent in Luxembourg, sold in bakeries in the weeks before Christmas.
Sweet made from leavened laminated dough, covered with sugar icing and almonds, shaped into a loop that resembles two entwined arms. It is the gift of Bretzelsonndeg, the fourth Sunday of Lent, when men give it to the women they care for.
Cold salad of cooked beef cut into cubes, with hard‑boiled egg, pickled cucumber and a mustard‑and‑vinegar dressing. It originated as a way to use leftover boiled meat and has been made for generations in Luxembourgish homes.
Flat patties made from grated potato with onion, parsley and seasonings, fried until crispy. Official tourism presents them as a national dish, and they are traditional at fairs and Christmas markets.
Smoked pork neck, slow-cooked and served sliced with fava beans in a creamy sauce and boiled potatoes. It is the dish most often cited as Luxembourg’s national dish.
Simple dumplings made from a batter of flour, milk and eggs, cooked in water and served with fried bacon or melted butter. They are home-style, winter food, with recipes passed down through generations.
Open tart with a buttery crust topped with Quetschen plums arranged in circles, baked until the fruit releases its juices. It is Luxembourg’s autumn tart, made when the plums ripen, usually in September.
Sweet strips of dough tied into loose, irregular knots, fried until golden and dusted with powdered sugar. They are Luxembourg’s Carnival sweet and are still often made at home.
Meat pie in a golden crust, filled with a pork and veal ragù and finished with a Riesling wine jelly. It is a specialty of the capital’s pastry shop and, according to the family that sells it, was created in the city of Luxembourg in 1928.
