Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- head, lungs, kidney and tongue of pork
- 2 cooked cabbages
- 4 raw onions
- 3 or 4 slices dry bread (soak in water meat was cooked in)
- 1˝ handful salt
- ˝ handful pepper
- small handful herbs
Directions
Cook the head, lungs, kidney and tongue of pork until done.
Save the water it was boiled in.
Remove bones and grind.
Grind and add: 2 cooked cabbages, 4 raw onions, 3 or 4 slices dry bread (soak in water meat was cooked in), 1˝ handful salt, a handful pepper and a small handful herbs.
Add pig's blood (about 3/4 litre) and 3 or 4 cups water meat was cooked in and mix well.
Fill casings with mixture.
Then cook rings of Trèipen in boiling water in open kettle.
Sausages are done when clear juice spurts out when they are punctured with needle.
Hang sausages to cool.
When ready to use, heat well in frying pan or in oven.
Category:Luxembourgish Recipes
Category:Luxembourgish Meat Dishes