Träipen — Print Recipe — The Culinary Codex

A dense, savory Luxembourgish buckwheat and blood sausage pan-fried until crispy on the outside, served with apple sauce and mashed potatoes.

Ingredients

1 Cook buckwheat groats in salted water until tender but still holding shape. Drain and cool.
2 Sauté onions in beef fat until golden and caramelized, about 15 minutes.
3 Mix cooked buckwheat, caramelized onions, beef blood, marjoram, allspice, salt, and pepper.
4 Fill sausage casings with the mixture, tying at intervals. Do not overfill.
5 Poach sausages gently in simmering water for 30 minutes. Cool and refrigerate.
6 To serve, slice and pan-fry in butter until crispy on both sides. Serve with apple sauce and mashed potatoes.

Did You Know?

Träipen-making was traditionally a communal event during autumn slaughter season, with entire villages gathering to prepare sausages for winter.