Ingredients
- 1 lb pork shoulder, cut into 1‑inch cubes
- ½ lb smoked pork sausage (like “Huesenziwwi” style), sliced
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 cups sauerkraut, rinsed and drained
- 4 cups beef broth
- 2 tbsp German mustard
- 1 tsp smoked paprika
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Huesenziwwi Stew Recipe | Luxembourg Smoky Pork Comfort (Easy!)
Every winter my aunt would pull out the big enamel pot and start the ritual that meant snow was really here. She’d brown the pork shoulder until it crackled, then toss in the sliced smoked sausage and let the kitchen fill with that deep, woodsy scent that says “home” louder than any holiday card.
Huesenziwwi isn’t fancy—just a hearty stew that’s been warming Luxembourg families for generations. My great‑grandma swore the secret was a splash of mustard and a pinch of smoked paprika, a trick passed down from the old miners who needed something filling after a long shift down in the coal pits.
If your stew ever feels flat, it’s usually the broth. I learned the hard way that watered‑down stock turns a cozy bowl into a sad, watery mess. Use good-quality beef broth, or at least a couple of bouillon cubes, and give the sauerkraut a quick rinse so it doesn’t overpower the meat.
Now, don’t stress about exact measurements. My aunt always said “a handful of this, a splash of that,” and the result was always perfect because she cooked with her hands and her heart. So grab a sturdy pot, round up the crew, and let’s make a taste of Luxembourg that’ll stick to your ribs and your memory.
Instructions
- Heat a splash of oil in a large pot over medium heat. Brown the pork shoulder cubes on all sides, then set them aside.
- In the same pot, sauté the diced onion until it turns translucent, then stir in the smoked paprika.
- Return the pork to the pot, add the sliced smoked sausage, carrots, and potatoes. Cook for a couple of minutes, letting the flavors mingle.
- Pour in the beef broth, then add the sauerkraut, bay leaves, and mustard. Bring to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 1½ hours, or until the meat is tender and the broth has thickened.
- Season with salt and pepper to taste, discard the bay leaves, and sprinkle fresh parsley over the top before serving.
