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Name: Authentic Matwuerz a Kéis Recipe
Prep time: 20 min
Cook time: 75 min
Yield: 4
Cuisine: Luxembourg
Ingredients: 500 g pork shoulder or loin, cut into 2 cm cubes; 4 Matwuerz (Luxembourgish blood sausages), sliced into 1.5 cm rounds; 2 tablespoons butter; 1 large onion, finely chopped; 2 cloves garlic, minced; 250 ml dry white wine (Riesling or Pinot Gris recommended); 250 ml beef or vegetable broth; 200 ml heavy cream (35% fat); 200 g Emmental cheese, grated; 1 tablespoon all-purpose flour; 1 bay leaf; 1 teaspoon dried thyme; Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish)

Matwuerz a Kéis

🇱🇺 Luxembourg

Western Europe

A traditional Luxembourgish dish made with pork and sausages often cooked in a rich wine and cheese sauce, offering bold and creamy flavors.

Stew

Wine and Cheese Sauce

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Ingredients

Pork

sausages

wine and cheese sauce

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