Träipen is a blood sausage from Luxemburg.

Pork trimmings of any kind, head and offal meat, skins400 g0.66 lb
Back fat or fat trimmings, vessel fat (from boiling meats) included200 g0.44 lb
Pig blood400 ml0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Caraway or cumin, ground2.0 g1 tsp
Nutmeg2.0 g1 tsp
Green cabbage, cooked200 g0.44 lb
Onions, chopped40 g1/2 onion
  1. Cook all meats in water (below the boiling point) until soft. Spread on the table and cool.
  2. Grind the skins through 1/8” (3 mm) plate.
  3. Grind other meats and fat through 1/4” (6 mm) plate.
  4. Boil the cabbage, drain and cool. Grind with onions through 1/8” (6 mm) plate.
  5. Stuff into 36 mm hog casings forming rings 12” (30 cm) long.
  6. Cook in water at 80° C (176° F) for 30 minutes.
  7. Place in cold water for 10 minutes.
  8. Dry briefly and refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages