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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.

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Origin of the nameEdit

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 customsEdit

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.

IngredientsEdit

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 alsoEdit

ReferencesEdit

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