Blood Sausage (träipen)

Blood Sausage (Träipen) is a traditional dish from Luxembourgian cuisine, made with pork blood, pork fat, and various spices. It is a popular dish often enjoyed with potatoes and sauerkraut.

Blood Sausage (träipen)

Ingredients

  • 2 cups pork blood
  • 1 cup pork fat, diced
  • 1 onion, finely chopped
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 cup breadcrumbs

Instructions

  1. In a large bowl, mix together the pork blood, pork fat, onion, cloves, nutmeg, black pepper, and salt.
  2. Add the breadcrumbs to the mixture and stir until well combined.
  3. Stuff the mixture into sausage casings, tying off the ends to form individual sausages.
  4. In a large pot of boiling water, cook the sausages for 30 minutes.
  5. Remove the sausages from the water and let them cool.
  6. Once cooled, the sausages can be pan-fried until crispy on the outside.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Fat
20g
Carbohydrates
5g

Supplies

Large bowl Sausage casings Large pot

Tools

Knife Cutting board Mixing spoon

Serving suggestions

Serve the blood sausage with boiled potatoes and sauerkraut for a traditional Luxembourgian meal.

Tips & tricks

For a richer flavor, you can add diced apples or onions to the sausage mixture before stuffing the casings.

Cost

$10