#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.

Remove the skin from the pork sausages.

Take out small pieces of meat to form little meatballs.

Fry the meatballs in a generous amount of butter.

Save the butter with the meat juices.

Add red wine and mustard to the skillet to deglaze.

Add a generous amount of cream to the sauce.

Mix Maizena with cold cream to dissolve, then add it to the sauce to thicken.

Boil water for the polenta.

Add polenta to the boiling water and reduce heat to prevent it from spewing.

Add a knob of butter and Parmesan cheese to the polenta.

Chop a good portion of flat-leaf parsley.

Add fresh garlic and lemon zest to the parsley to make a gremolata.

Serve the meatballs with the sauce and garnish with the gremolata.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens