“Wäinzoossiss” sausage with Luxembourgish white wine, creamy polenta with Grana Padano, Grandma’s garnish

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

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