#ExperienceEsch2022
For Esch2022, TV chef and cookbook author Anne Faber has come up with her own recipe mixing the classic Luxembourgish Wäinzoossiss with an Italian polenta. Watch the step-by-step instructions in the video. For all the food lovers out there - here are all the relevant ingredients:
For the Wäinzoossiss sauce:
8 Wäinzoossiss sausages
20g butter
6 tbsp wholegrain mustard
200ml white wine
400ml cream
4 tsp cornstarch
salt and pepper
For the polenta:
720ml boiling water
240g quick-cook 2 minute polenta
2 tsp salt
60g parmesan, grated
60g butter
For the gremolata:
15g parsley, chopped
1 small garlic clove, crushed
zest of 1 lemon
salt and pepper