#ExperienceEsch2022 | Recipe: Reinventing a classic Luxembourgish dish with Anne Faber

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine offers similar flavor without alcohol.

pork sausages

🥗Healthier: chicken sausages

💰Cheaper: beef sausages

Chicken sausages are lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast adds a cheesy flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

Heat olive oil in a skillet over medium heat until shimmering.

Add sliced onions and minced garlic; sauté until translucent, about 5 minutes.

Add pork sausages to the skillet; cook until browned on all sides, about 8-10 minutes.

Pour in red wine and add bay leaves and thyme; simmer until sausages are cooked through, about 15 minutes.

Remove sausages and keep warm; reduce sauce until slightly thickened, about 5 minutes.

In a separate pot, bring vegetable broth to a boil.

Slowly whisk in polenta; reduce heat to low and cook, stirring frequently, until thickened, about 15-20 minutes.

Stir in butter and parmesan cheese into the polenta; season with salt and black pepper to taste.

Serve sausages over a bed of creamy polenta; drizzle with reduced sauce and garnish with fresh parsley.

Cooking Techniques

Spice Level:

Allergens