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.
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
- In a large bowl, mix together the pork blood, pork fat, onion, cloves, nutmeg, black pepper, and salt.
- Add the breadcrumbs to the mixture and stir until well combined.
- Stuff the mixture into sausage casings, tying off the ends to form individual sausages.
- In a large pot of boiling water, cook the sausages for 30 minutes.
- Remove the sausages from the water and let them cool.
- 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