Pinkel

Pinkel is a type of German sausage that is particularly popular in the Lower Saxon and Bremen regions of Germany. It is traditionally made from bacon, grain, onions, and spices, and is often served with kale as part of a hearty winter dish known as Grünkohl und Pinkel.

History

The origins of Pinkel are believed to date back to the 18th century, when it was first created by butchers in the Lower Saxon region. The name "Pinkel" is thought to derive from the Low German word pinkeln, which means "to drip", referring to the way the sausage is traditionally made.

Preparation and Serving

Pinkel is made by grinding bacon, grain (usually oats or barley), onions, and a variety of spices together. The mixture is then stuffed into a sausage casing and smoked. The sausage is typically boiled or steamed before serving.

In the Lower Saxon and Bremen regions, Pinkel is traditionally served with kale as part of a dish known as Grünkohl und Pinkel. The kale is cooked with onions, bacon, and a variety of spices, and the Pinkel is added towards the end of the cooking process. The dish is often accompanied by boiled potatoes.

Cultural Significance

Pinkel holds a significant place in the culinary culture of Lower Saxony and Bremen. The sausage is particularly popular during the winter months, and Grünkohl und Pinkel is often served at social gatherings known as Kohlfahrten, which involve a walk or hike followed by a meal of kale and Pinkel.

See Also

• German cuisine
• List of German dishes
• List of sausages

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