Serves 4 – Prep: 1h
A scandinavian classic with a luxembourgish twist!
For the pickled cucumbers
80ml white wine vinegar
1 tsp salt
3 tsp sugar
5 black peppercorns
1 tbsp dill, chopped
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
1 small onion
1 tbsp mustard
1 pinch of nutmeg
2 tbsp dill, chopped
1/2 tsp salt
1/2 tsp white pepper
1 tbsp vegetable oil
3 tbsp flour
500ml beef stock
Lingonberry or cranberry sauce
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.
Shape 20 little meatballs out of the meat mixture and put on a plate.
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.
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.
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.
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.
Distribute the mash between 4 plates. Top each with 5 meatballs and a generous ladle of sauce. Serve with pickled cucumbers and lingonberry sauce.