Summer pasta with Wäinzoossiss sausage meatballs

Serves 4

  • 400g runner beans
  • 300g peeled broad beans
  • 6 Wäinzoossiss sausages
  • 600g LE MOULIN spaghetti
  • 2 tbsp sunflower oil
  • 20g butter
  • 2 tbsp Dijon mustard
  • 2 tbsp Luxembourg mustard
  • 2 tbsp grain mustard
  • 200ml white wine
  • 400ml liquid crème fraîche
  • Salt and pepper

Prep time: 30 minutes

Cut the runner beans in 2cm lengths, and boil in salted water for 6 minutes, adding the broad beans for the last 2 minutes.  Drain and put to one side.

Cut the sausages lengthwise and remove the casing.  Roll the sausage meat between your fingers to shape it into small meatballs.  Place them on a plate.

Heat the oil and butter in a pan.  Brown the meatballs on all sides, then place them on a plate.

Add the mustard and wine to the pan with the meat juices.  Cook and stir for two minutes, then add the cream, season with salt and pepper and cook for 5 minutes, until the sauce thickens a little. Add the meatballs to the sauce and cook them for a few minutes to heat the meat through.

While cooking the sauce, boil the spaghetti in a saucepan for 7 to 9 minutes.

Add the meatballs, sauce, runner beans and broad beans to the cooked spaghetti.  Stir together until the pasta is well-coated with sauce, then serve.

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.