A scandinavian classic with a luxembourgish twist!

Serves 4 – Prep: 1h

For the pickled cucumbers

1/2 cucumber
80ml white wine vinegar
20ml water
1 tsp salt
3 tsp sugar
5 black peppercorns
1 tbsp dill, chopped

Recipe steps

1

Start with the pickled cucumbers: finely slice the cucumbers and put in a jar. Add the vinegar, water, salt, sugar, peppercorns and dill. Screw on the lid and shake. Top up with a little extra water, if necessary, so the cucumbers are completely submerged under the liquid. Keep in the fridge until serving.

For the meatballs

400g Wäinzoossiss sausages
1 small onion
1 tbsp mustard
1 pinch of nutmeg
2 tbsp dill, chopped
1 egg
50g breadcrumbs
1/2 tsp salt
1/2 tsp white pepper
1 tbsp vegetable oil
3 tbsp flour
500ml beef stock
  Lingonberry or cranberry sauce

Recipe steps

1

Prepare the meatballs: Slice open the Wäinzoossiss sausages, take the meat out of the skin and put in a bowl. Peel and grate the onion and add to the bowl with the mustard, nutmeg, dill, egg, 50 ml of cream, breadcrumbs and salt and pepper. Mix well and set aside.

2

Shape 20 little meatballs out of the meat mixture and put on a plate.

3

Melt 15g butter and 1 tbsp oil in a large frying pan. Fry the meatballs for 10 minutes, turning them regularly, until browned on all sides and cooked through. Take out of the pan.

4

Melt 40g of butter for the sauce in the pan, stir through the flour and cook for a minute to form a roux. Gradually whisk in the beef stock, followed by 100ml of cream. Cook for 5 minutes to thicken, season with salt and pepper to taste.

For the mash

800g floury potatoes
  Salt and pepper

Recipe steps

1

Peel the potatoes and cut into dice. Put into a large saucepan with salted water, cover and bring to the boil, then cook for 15 minutes until soft.

2

Drain the cooked potatoes and mash with the butter and cream. Season to taste with salt and pepper. Cover to keep warm and set aside.

3

Distribute the mash between 4 plates. Top each with 5 meatballs and a generous ladle of sauce. Serve with pickled cucumbers and lingonberry sauce.

This recipe was created by Anne’s Kitchen

 

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