Träipen (Luxembourg)


Träipen is a Luxembourgish blood sausage made by combining minced pork, lungs, kidneys and tongues or other pork offal with pork blood, cabbage, onions and stale bread. The sausage mixture is then traditionally seasoned with salt, pepper and a special summer flavor called bounekräitchen in Luxembourg, which adds a unique flavor to this meat specialty.

After the meat mixture is seasoned, it is stuffed into casings, formed into sausages and cooked. In Luxembourg, träipen is traditionally consumed in winter, when it is prepared, usually fried and accompanied by applesauce.

ENJOY YOUR MEAL

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