The word pinkel is East Frisian. The sausage name is thought to derive from pinkelt, 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 during smoking.[1]
Ingredients and usesedit
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 by butchers as a trade secret and therefore varies from village to village. Pinkel with a high meat content is also described as Fleisch-Pinkel ("meat pinkel") or Oldenburger Pinkel. Pinkel is traditionally filled into the edible small intestines of pigs, although today edible artificial casings are also used.
Pinkel is often eaten with kale (Grünkohl) as the dish Grünkohl mit Pinkel ("kale and pinkel"), which is a kale stew with pork belly and other sausages added to it. According to tradition, Germans would celebrate winter by taking Kohl-und-Pinkel-Touren ("kale and pinkel trips") or Grünkohlfahrt ("kale trips"), consisting of a hike followed by a meal of Grünkohl mit Pinkel and schnapps.[1]
^ abcMcGavin, Jennifer (2019-07-21). "Northern German Kale and Sausage (Grünkohl und Pinkel)". The Spruce Eats. Dotdash. Retrieved 2020-01-25.
April 05, 2024
pinkel, other, uses, surname, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jsto. For other uses see Pinkel surname This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Pinkel news newspapers books scholar JSTOR February 2013 Learn how and when to remove this template message Pinkel is a smoked Kaszanka German Grutzwurst which is a type of sausage 1 It is eaten mainly in northwest Germany especially the region around Oldenburg Bremen and Osnabruck as well as in East Frisia and Friesland Sliced pinkelGrunkohl with sweet roast potatoes Pinkel Kochwurst Kassler and bacon Contents 1 Etymology 2 Ingredients and uses 3 See also 4 ReferencesEtymology editThe word pinkel is East Frisian The sausage name is thought to derive from pinkelt 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 during smoking 1 Ingredients and uses editPinkel 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 by butchers as a trade secret and therefore varies from village to village Pinkel with a high meat content is also described as Fleisch Pinkel meat pinkel or Oldenburger Pinkel Pinkel is traditionally filled into the edible small intestines of pigs although today edible artificial casings are also used Pinkel is often eaten with kale Grunkohl as the dish Grunkohl mit Pinkel kale and pinkel which is a kale stew with pork belly and other sausages added to it According to tradition Germans would celebrate winter by taking Kohl und Pinkel Touren kale and pinkel trips or Grunkohlfahrt kale trips consisting of a hike followed by a meal of Grunkohl mit Pinkel and schnapps 1 See also editList of smoked foods nbsp Food portalReferences edit a b c McGavin Jennifer 2019 07 21 Northern German Kale and Sausage Grunkohl und Pinkel The Spruce Eats Dotdash Retrieved 2020 01 25 Retrieved from https en wikipedia org w index php title Pinkel amp oldid 1189662805, wikipedia, wiki, book, books, library,
