Pinkel

For other uses, seePinkel (surname).

Slicedpinkel

Grünkohlwith (sweet)roast potatoes,Pinkel,Kochwurst,Kassler,andbacon

Pinkelis asmokedKaszanka(German:Grützwurst), which is a type of sausage.It is eaten mainly in northwestGermany,especially the region aroundOldenburg,BremenandOsnabrückas well as inEast FrisiaandFriesland.

Etymology

The wordpinkelisEast Frisian.The sausage name is thought to derive frompinkelt,meaning "little finger". Alternatively, the name could refer to the homonymous verb which means "to drip", referring to the manner in which fat drips from the sausage duringsmoking.

Ingredients and uses

Pinkel consists mainly ofbacon,groatsofoatsorbarley,beef suet,pig lard,onions,salt,pepperand otherspices.The exact composition of the recipe is guarded bybutchersas atrade secretand therefore varies from village to village. Pinkel with a high meat content is also described asFleisch-Pinkel( "meat pinkel" ) orOldenburger Pinkel.Pinkel is traditionally filled into the edible small intestines of pigs, although today edible artificial casings are also used.

Pinkel is often eaten withkale(Grünkohl) as the dishGrünkohl mit Pinkel( "kale and pinkel" ), which is a kalestewwithpork bellyand othersausagesadded to it. According to tradition, Germans would celebrate winter by takingKohl-und-Pinkel-Touren( "kale and pinkel trips" ) orGrünkohlfahrt( "kale trips" ), consisting of a hike followed by a meal of Grünkohl mit Pinkel andschnapps.

See also

• List of smoked foods
• Food portal