Breakfast
Traipen mat Gromperepüree
Ingredients
- 4 Traipen (blood sausages)
- 1kg (2 1/4 lbs) Potatoes, peeled
- 100ml (1/2 cup) Warm milk
- 2 tbsp (28g) Butter
- Salt and nutmeg, to taste
- 1 tbsp (15g) Oil, for frying
- 1 Apple, cored and sliced
Method
- Boil the potatoes in salted water until tender, about 20 minutes, then drain.
- Mash the potatoes with warm milk and butter until smooth; season with salt and a little nutmeg.
- Prick the blood sausages a few times and pan-fry gently in oil over medium-low heat for 10-12 minutes, turning carefully, until heated through and lightly crisped.
- In the same pan, fry the apple slices for the last few minutes until softened and lightly caramelised.
- Serve the sausages over the mashed potato, topped with the fried apple slices.
Introduction: Traipen, Luxembourg's take on blood sausage, has long been part of the country's traditional pig-slaughter cooking, when every part of the animal was used; pairing it with buttery mash and sweet apple remains a classic combination.
Cultural Background: Traipen, Luxembourg's take on blood sausage, has long been part of the country's traditional pig-slaughter cooking, when every part of the animal was used; pairing it with buttery mash and sweet apple remains a classic combination.
Tips: Prick the sausage skins before frying and keep the heat gentle — blood sausage splits easily if cooked too fast or too hot.
Variations: Some households serve traipen with sauerkraut instead of apple for a sharper, tangier pairing.
Nutrition: Approx. 480 kcal, 16g protein, 28g fat, 40g carbohydrates per serving.
FAQs:
Q: Can this be eaten for dinner instead of breakfast?
A: Yes, it's equally common as a hearty evening meal in Luxembourg, especially in the colder months.
Q: What if I can't find traipen?
A: A good-quality black pudding is the closest widely available substitute.
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