Pinkelwurst

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.
MaterialsMetricUS
Pork belly300 g0.66 lb
Back fat, fat trimmings100 g0.22 lb
Beef fat (suet), beef kidney fat100 g0.22 lb
Oats350 g0.77 lb
Onions150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper3.0 g1.5 tsp
Allspice1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.5 g1/4 tsp
Instructions
  1. Soak oats (steel cut type) in hot water for 30 minutes.
  2. Chop belly, fats and onions into smaller pieces and mix with all ingredients.
  3. Grind the mixture through 5 mm (1/4") plate. Mix with oats together.
  4. Stuff into 60 mm natural casings forming 20 cm (8") links.
  5. Cook in water at 80° C (176° F) for 60 minutes.
  6. Cool in water for 10 minutes, then finish cooling in air.
  7. Refrigerate.
Notes
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.

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