The Luxembourg sausage – or Wainzoossiss Mat Moschterzooss – is a wine-marinated sausage served with a mustard sauce, and a must-try when in the city. It’s sometimes dished up with a side of mashed potato, turning it into a hearty meal.
Kniddelen are essentially small, dense dumplings. They make an appearance on almost every local restaurant menu in Luxembourg City, usually with a choice of toppings, like beer sauce, mustard sauce, or Luxembourg sausage.
Luxembourg’s Moselle region is known for producing great wine. Although reds are popular, the region’s also known for its cremant – a sparkling white wine made in a similar way to Champagne. You’ll find local cremant on wine lists in a lot of the city’s bars and restaurants.
This hearty soup’s packed full of potato, beans, leek and celery, plus either sausage or bacon. It’s a popular winter warmer, but you can order it in the summer months, too – it’ll usually be served lighter, with more veggies and fewer chunks of potato.
If you’ve got a sweet tooth, pick up one of these Luxembourgish doughnuts. They’re made with a mixture of yeast, flour, warm milk, eggs and sugar. Then, after a dunk in a deep fat fryer, they’re topped with a generous sprinkling of sugar.
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