Träipen is a Luxembourg-style black pudding, a blood sausage made by combining ground pork head meat, 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 variety of summer savory, called bounekräitchen in Luxembourgish, that imparts a unique flavor to this meat specialty.
After the meat mixture is seasoned, it is stuffed into casings, shaped into sausages, and cooked. In Luxembourg, träipen is typically enjoyed during the winter season when it is traditionally prepared, and it is usually fried or baked and paired with applesauce.
