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Name: Traditional Luxembourgish Huewenzossiss (Luxembourgish Sausage)
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Luxembourg
Ingredients: 500 g Beef (chuck or shoulder), cubed; 500 g Pork (shoulder or belly), cubed; 250 g Bacon (streaky), cubed; 20 g Sea salt; 5 g Pink curing salt (Prague powder #1 or equivalent) - *Optional but recommended for traditional color/preservation*; 5 g Black pepper, freshly ground; 3 g Ground mace; 2 g Ground ginger; 2 g Ground coriander; 1 g Ground nutmeg; 1 small Onion (approx. 50g), finely grated; 1 clove Garlic, minced; 100 ml Ice water (or cold beef stock); Natural sausage casings (hog casings, approx. 3 meters), soaked and rinsed

Huewenzossiss

🇱🇺 Luxembourg

Western Europe

A Luxembourgish sausage typically made with a mixture of beef, pork, and bacon, known for its rich and smoky flavor.

Sausage

Smoky Flavor

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Ingredients

Beef

pork

bacon

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