DISH RESEARCH · Main dish
Treipen
Also known as: Träipen
Treipen is a Luxembourgish blood sausage made with pork blood and fat, buckwheat, and onions, then cooked before serving hot.
About Treipen
Treipen is a Luxembourgish blood sausage made with pork blood and fat, buckwheat, and onions, then cooked before serving hot.
Ingredients in Treipen
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Saltseasoning
- Pork bloodprotein
- Pork Fatbinder
- Buckwheat Groatsfilling
- Buckwheatbase
- Onionsother
- Onionseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.