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    You are in: Home / Community Forums / Recipe Requests - General / Belgian Trippe Sausage
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    Belgian Trippe Sausage

    Chef #526867
    Thu Jun 28, 2007 11:25 pm
    Newbie "Fry Cook" Poster
    Hi,

    I was just in Door County Wisconsin, Brussels, to be exact, where they have a large population of Belgian folk.

    While there, I had what they called Belgian Trippe sausage. It is a sausage made from Pork and cabbage. I am unable to find ANY reference to it online, and thought someone might be able to assist me.

    Any thoughts?

    Rich Larsen
    1Steve
    Fri Jun 29, 2007 5:56 am
    Food.com Groupie
    wrote:
    Hi,

    I was just in Door County Wisconsin, Brussels, to be exact, where they have a large population of Belgian folk.

    While there, I had what they called Belgian Trippe sausage. It is a sausage made from Pork and cabbage. I am unable to find ANY reference to it online, and thought someone might be able to assist me.

    Any thoughts?

    Rich Larsen


    Found plenty of references to it online, though no recipe.

    Here is a link to a book you can order that has the recipe:
    http://www.authorhouse.com/BookStore/ItemDetail~bookid~5980.aspx

    I also found a site where you can order the sausages already made:
    http://www.renardscatering.com/summerpicnicspecial2004.htm

    Hope that helps icon_smile.gif
    Chief Cook 96
    Sun Jul 27, 2008 8:05 am
    Newbie "Fry Cook" Poster
    I was stationed in Sturgeon Bay Wisconsin in the 80's.
    Met a local girl who introduced to to Trippe. Fell in love with both. Now I only love one of them. You guessed it.
    The trippe.
    I know that Marchants Grocery Store in Brussels used to make it. I'm not sure if they would ship it anywhere though.
    Any information you would be willing to share while on your trippe recipe quest would be greatly appreciated.
    Much Obliged
    dgc
    Molly53
    Sun Jul 27, 2008 5:00 pm
    Forum Host
    Howdy and welcome to 'zaar, chef. Nice to meet you. icon_smile.gif

    Did you know that you can choose a more personal and unique name to go by than a random chef number? Click on MY ACCOUNT at the top of the page, make the changes you wish, scroll down and SAVE CHANGES. If you'd prefer to keep a number, that's absolutely fine, but it's easier for us to communicate with you if you remove the # sign.

    This will be made public shortly:

    Cabbage and Pork Sausage Recipe
    Posted from the web in response to a recipe request. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
    1 hours | 1 hour prep
    1 tablespoon white pepper
    1 teaspoon ground ginger
    2 1/2 tablespoons sage
    2 teaspoons ground nutmeg
    1 tablespoon thyme
    1 tablespoon cayenne pepper
    5 tablespoons salt
    1 onion, peeled and chopped
    3 1/2 lbs cabbage, cored
    10 lbs pork butt, de-boned and cubed
    To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
    Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
    Boil the cabbage until tender.
    Drain and cool.
    Grind cooked cabbage with the onion and meat.
    Add remaining ingredients
    Fill the casings and make links by twisting the sausage where you wish the links to be.
    Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
    Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
    Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and meat is thoroughly cooked, approximately 15 minutes.
    Drain and let rest for about 15 minutes before slicing; serve while warm.
    Chief Cook 96
    Sun Aug 24, 2008 8:19 am
    Newbie "Fry Cook" Poster
    Hey Molly 53
    Thank You so much for the Belgian Trippe recipe. I have printed it and am anxious to make it.
    Thanks Again
    Chief Cook 96
    Thanks for the info on how to personalize my name also.
    Taylor in Belgium
    Tue Aug 26, 2008 7:43 am
    Food.com Groupie
    Just so you know, Trippe...trip here is dialect for sausage in Dutch/Flemish...my grandson was named Tripp in the states and we laughed about the dialect name for him!
    Chef #1089472
    Sun Dec 21, 2008 9:28 pm
    Newbie "Fry Cook" Poster
    Olsen Foods in Green Bay makes that kind of sausage. (920)-434-0921. Had some today and it was very good. There other meats are good as well.
    Chef #1401727
    Fri Oct 02, 2009 9:55 am
    Newbie "Fry Cook" Poster
    Marchant's foods In Brussels wi for Belgian Trippe 920-825-1244 if they can't ship to you I could help
    racinsc
    Mon Sep 20, 2010 6:40 pm
    Newbie "Fry Cook" Poster
    Are family has made tripp since I can remember it is real simple ground pork,cabbage,onions,salt,pepper and nutmeg that is the all that is in it.Mix all the ingredients then together stuff in natural casings then you boil it for just a couple minutes. We are making it this next month 3 familys get together for a weekend each make 50 pounds for the year
    Celticsausage
    Thu Mar 14, 2013 1:32 pm
    Newbie "Fry Cook" Poster
    Here is a genuine Belgian recipe that I imagine is the same as that used in the US:

    Belgian Cabbage Sausage

    1 Tablespoon white pepper
    1 Teaspoon ground ginger
    2 1/2 Tablespoon sage
    2 Teaspoon ground nutmeg
    1 Tablespoon thyme
    1 Tablespoon cayenne pepper
    5 Tablespoon salt
    1 onion
    3 1/2 pounds cabbage *remove core*
    10 pounds pork butt

    Boil the cabbage until tender. Drain and cool. Then grind it with the onion and meat. Add remaining ingredients and stuff into small casings. Refrigerate or freeze. It's a breakfast sausage. Enjoy!
    Molly53
    Thu Mar 14, 2013 4:47 pm
    Forum Host
    Welcome to the forums, CS. It's nice to meet a new friend.

    I'm sure the original poster appreciates your efforts. If you scroll up a little, you'll see this recipe looks an awful lot like another one that was posted.
    E-mail me when someone replies to this
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