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Name: Traditional Matwuerz from Luxembourg
Prep time: 20 min
Cook time: 90 min
Yield: 4
Cuisine: Luxembourg
Ingredients: 500 grams pork shoulder, cut into 2-inch cubes; 400 grams smoked blood sausage (Luxembourgish Wuerz or German Schwarzwurst), sliced into 1-inch rounds; 2 tablespoons lard or vegetable oil; 2 large onions, roughly chopped; 2 cloves garlic, minced; 2 bay leaves; 4 whole cloves; 1 teaspoon dried thyme; 500 ml beef or pork stock; 250 ml dry white wine (optional, can substitute with more stock); 1 tablespoon apple cider vinegar; Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish); Crusty bread (e.g., French baguette or Luxembourgish Gromperen Kuchen) for serving

Matwuerz

🇱🇺 Luxembourg

Western Europe

A traditional Luxembourgish dish featuring pork and sausages, often cooked with spices and served with crusty bread.

Stew

Spices

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