A German sausage made with pork, bacon, oats and onions. Best served with Kale and potatoes. The sausage is very popular in northwest Germany, especially the region around Oldenburg, Bremen and Osnabrück.
|Pork belly||300 g||0.66 lb|
|Back fat, fat trimmings||100 g||0.22 lb|
|Beef fat (suet), beef kidney fat||100 g||0.22 lb|
|Oats||350 g||0.77 lb|
|Onions||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Pepper||3.0 g||1.5 tsp|
|Allspice||1.0 g||1/2 tsp|
|Cinnamon||0.5 g||1/4 tsp|
|Cloves, ground||0.5 g||1/4 tsp|
- Soak oats (steel cut type) in hot water for 30 minutes.
- Chop belly, fats and onions into smaller pieces and mix with all ingredients.
- Grind the mixture through 5 mm (1/4") plate. Mix with oats together.
- Stuff into 60 mm natural casings forming 20 cm (8") links.
- Cook in water at 80° C (176° F) for 60 minutes.
- Cool in water for 10 minutes, then finish cooling in air.
The traditional way to serve pinkel is boiled and served on top of kale. The sausage is usually cut open lengthwise, and the contents are turned out of the casing.