Dish

Träipen

Träipen is made by mixing pork blood with grated potatoes, onions, and spices. The mixture is then stuffed into casings and cooked until fully cooked. The sausage has a rich, savory flavor and a slightly chewy texture. It is typically served sliced and fried, with a side of sauerkraut or potatoes.

European cuisine› Western European cuisine› Luxembourgian cuisine

Sausage› Blood Sausage

Origins and history

Träipen is a traditional Luxembourgish dish that has been enjoyed for centuries. It originated in the Ardennes region of Luxembourg, where it was a popular food among farmers. Today, it is still a popular dish in Luxembourg and is enjoyed by people of all ages.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains pork blood. It is also not gluten-free as it is typically served with sauerkraut or potatoes.

Variations

There are many variations of Träipen, some of which use different meats or spices. Some recipes call for the addition of bacon or garlic. Some versions of the sausage are also made with beef blood instead of pork blood.

Presentation and garnishing

Träipen is typically served sliced and fried, with a side of sauerkraut or potatoes. The sausage can be garnished with chopped parsley or thyme.

Tips & Tricks

To make Träipen, be sure to use high-quality pork blood and potatoes. The sausage can be made ahead of time and stored in the refrigerator for up to a week.