Träipen, sometimes treipen, is the

Luxembourg Luxembourg ( ; lb, Lëtzebuerg ; french: link=no, Luxembourg; german: link=no, Luxemburg), officially the Grand Duchy of Luxembourg, ; french: link=no, Grand-Duché de Luxembourg ; german: link=no, Großherzogtum Luxemburg is a small lan ...

variant of black pudding. The sausages are traditionally prepared from hog's head (or offal and any other scraps of pork) and

fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers spec ...

blood Blood is a body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells, and transports metabolic waste products away from those same cells. Blood in the c ...

, and (winter) vegetables (such as white cabbage and onions). Other ingredients include white bread and mostly regional spices, that always include

savory Savory or Savoury may refer to: Common usage * Herbs of the genus ''Satureja'', particularly: ** Summer savory (''Satureja hortensis''), an annual herb, used to flavor food ** Winter savory (''Satureja montana''), a perennial herb, also used to ...

, and a hint of caraway. There are many variants to local recipes for its preparation but basically the meat and fat are boiled with salt, then minced and mixed with the finely ground vegetables. Fresh blood is added together with breadcrumbs and spices, and the mixture is put into larger intestine casings. The sausages are then boiled for 15 minutes in a large saucepan until cooked (when punctured, only clear liquid should emerge).Sylvie Bisdorff, "Träipen"
, ''RTL.lu''. Retrieved 1 December 2011. Träipen always have to be prepared by frying them in a frying pan, until crispy (intentionally bursting them is popular due to the added crispyness), and are usually served with boiled potatoes and apple sauce (”Himmel an Ärd“ - Heaven and earth), similar to recipes in the

Cologne Cologne ( ; german: Köln ; ksh, Kölle ) is the largest city of the German western States of Germany, state of North Rhine-Westphalia (NRW) and the List of cities in Germany by population, fourth-most populous city of Germany with 1.1 m ...

region. Traditionally, they have been eaten after Midnight Mass on Christmas Eve, and are popular in the entire ”Träipenzäit“ (''Träipen time'') between

All Saints’ Day All Saints' Day, also known as All Hallows' Day, the Feast of All Saints, the Feast of All Hallows, the Solemnity of All Saints, and Hallowmas, is a Christian solemnity celebrated in honour of all the saints of the church, whether they are know ...

and the

Buergbrennen Buergbrennen is a celebration centred on a huge bonfire which takes place on the first Sunday in Lent in Luxembourg and surrounding areas. In Germany it is called ''Burgbrennen'', in France and Belgium it is known as the ''dimanche des Brandons''. ...

celebrations on the first Sunday in Lent.

References

This article also draws on the Luxembourg Wikipedia article Traipen {{DEFAULTSORT:Traipen Luxembourgian cuisine Blood sausages lb:Träipen