Pinkel

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Sliced Pinkel
Grünkohl dish with (sweet) roast potatoes, Pinkel, Kochwurst, Kassler and bacon

Pinkel is a smoked Kaszanka (German: Grützwurst), a type of sausage which is eaten with kale (Grünkohl).[1] It is eaten mainly in northwest Germany, especially the region around Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland. Grünkohl mit Pinkel ("kale and pinkel") is a nourishing food which, in the form of a kale stew, has belly pork and other sausages added to it.

Origin of the name[edit]

The word Pinkel is East Frisian and probably derives from pink = 'little finger'. However, another explanation for the origin of the name is that this fatty sausage drips (German:pinkelt) with fat for a long time during smoking.

Local customs[edit]

The so-called Kohl-und-Pinkel-Touren ("kale and pinkel trips") or Kohlfahrten ("kale trips") by family, friends and acquaintances as well as employees and clubs are traditional winter excursions to country inns.

Ingredients[edit]

Pinkel consists mainly of bacon, groats of oats or barley, beef suet, pig lard, onions, salt, pepper and other spices. The exact composition of the recipe is guarded as a trade secret by the different butchers and therefore varies from village to village. Pinkel with a high meat content is also described as Fleisch-Pinkel ("meat pinkel") or Oldenburger Pinkel. Traditionally Pinkel is filled into the edible small intestines of pigs, although today edible artificial casings are also used.

See also[edit]

References[edit]

  1. ^ Gruenkohl und Pinkel - Kale and Sausage - North German Specialty at germanfood.about.com. Retrieved on 20 Mar 10.