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.

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