Wäinzoossiss mat Pürée

Wäinzoossiss is a traditional Luxembourgish pork and beef sausage that’s served pan-fried with a creamy mustard sauce.

Ingredients and Instructions for the Recipe: 'Wäinzoossiss mat Pürée'

Wäinzoossiss is a traditional Luxembourgish pork and beef sausage that’s served pan-fried with a creamy mustard sauce. 
 
The name is a bit misleading, as it means ‘wine-sausage’, but there’s usually no wine inside – just in the sauce that goes with it.

The name is a bit misleading, as it means ‘wine-sausage’, but there’s usually no wine inside – just in the sauce that goes with it.

Gromperekichelcher

Gromperekichelcher are arguably one of the most popular snacks at funfairs

Ingredients and Instructions for the Recipe: 'Gromperekichelcher'

Feierstengszalot (Flintstone Salad)

Féierstengszalot is a beloved Luxembourgish classic.

Ingredients and Instructions for the Recipe: 'Feierstengszalot'

Féierstengszalot is a beloved Luxembourgish classic. 
 
It literally translates to “Flintstone salad”, probably because there’s not many vegetables involved in this carnivorous meat salad.

It literally translates to “Flintstone salad”, probably because there’s not many vegetables involved in this carnivorous meat salad.

Bamkuch

Bamkuch is Luxembourg’s most iconic celebration cake and it’s also the country’s most popular wedding cake.

Ingredients and Instructions for the Recipe: 'Bamkuch'

Bamkuch is Luxembourg’s most iconic celebration cake and it’s also the country’s most popular wedding cake. 
 
Its name translates as ‘tree cake’ because, when the classic log-shaped version is cut open, you see the baked rings like the rings of a tree trunk. This recipe is not cooked on a spit, but in a normal tin in your home oven.

Its name translates as ‘tree cake’ because, when the classic log-shaped version is cut open, you see the baked rings like the rings of a tree trunk. This recipe is not cooked on a spit, but in a normal tin in your home oven.

Rhubarb Tart

There’s something wonderfully nostalgic about a slice of Rubbarbstaart.

Ingredients and Instructions for the Recipe: 'Rhubarb Tart'

There’s something wonderfully nostalgic about a slice of Rubbarbstaart. 
 
This classic Luxembourgish springtime tart is built on a buttery shortcrust base, filled with tart rhubarb and topped with a soft, eggy custard. It’s the kind of bake that’s been passed down through generations – simple, honest, and always a favourite when rhubarb season rolls around.

This classic Luxembourgish springtime tart is built on a buttery shortcrust base, filled with tart rhubarb and topped with a soft, eggy custard. It’s the kind of bake that’s been passed down through generations – simple, honest, and always a favourite when rhubarb season rolls around.

Kniddelen with bacon and cream