Luxembourg: Wainzoossiss Mat Moschterzooss

(Sausages with Mustard Sauce)

CLICK HERE FOR THE RECIPE I USED

Luxembourg, being a very small country that is heavily influenced by the larger countries around it, was a little bit of a challenge but I did end up finding a couple of recipes that seemed to be Luxembourgian/Luxembourgish.

I chose this one because the mustard cream sauce sounded delicious to me.

And it was!

The brats and mashed potatoes were easy enough to cook, they weren't new to me but cooking the brats as directed in the recipe was a new method, for me. (I usually grill them.)

The sauce itself, was pretty easy too! The only real effort was mincing a shallot and stirring. The sauce is tangy and creamy and packed full of flavor. I think it would be terrific on chicken breasts (especially a chicken schnitzel like meal) and it might work if tossed with wilted spinach too, a twist on creamed spinach. I've been on a spinach kick lately so that may just be the part of me that's really been feeling spinach that thinks that and it should not be trusted.

Would I make this again? Yes! I will definitely experiment with the sauce too!