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Ingredients
- Wäinzoossiss 8 pcs
- Precooked polenta 90 g
- Milk 500 ml
- Grana Padano cheese 100 g
- Bacon 150 g
- White onions 1 pc
- Mushrooms 300 g
- Butter 70 g
- Extra virgin olive oil 1 tbsp
- ¼ bunch of flat parsley
- Salt and pepper to taste
- Herbs for decoration
- Luxembourgish mustard 1 tbsp
- Nutmeg 1 pinch
Instructions
- For the creamy polenta, boil the milk and season with salt, pepper and grated nutmeg. Add the polenta and cook over a low heat for 20 minutes. At the end of the cooking time, add the Grana Padano cheese, a knob of butter and a tablespoon of Luxembourgish mustard.
- For the Wäinzoossiss, heat olive oil in a frying pan and fry the sausages on both sides for 8-9 minutes. Before serving, cut the sausages in half and stick them on a skewer.
- For the garnish, peel and chop the onions and mushrooms. Sweat the bacon, onions and mushrooms in a pan and add the chopped parsley at the end of the cooking time.
Recipe: Frank Manes
