📝 About This Recipe
Originating from the windswept plains of Northwest Germany, Pinkel is a hearty, smoked groat sausage that serves as the undisputed star of the traditional 'Grünkohl und Pinkel' feast. This unique sausage blends rich pork fat and smoky bacon with toasted oats, creating a crumbly, savory texture that melts into a luscious accompaniment for winter greens. It is a rustic masterpiece of German butchery, offering a deeply comforting, smoky flavor profile that has warmed souls for centuries.
🥗 Ingredients
The Meat and Fat Base
- 500 grams Pork Belly (skinless, high-quality fat-to-meat ratio)
- 300 grams Beef Suet or Pork Back Fat (chilled and cubed)
- 200 grams Smoked Bacon (Speck) (finely diced)
The Grains and Aromatics
- 400 grams Steel-cut Oats (Grütze) (traditionally oat groats)
- 3 large Yellow Onions (very finely minced)
- 2 tablespoons Lard or Schmalz (for sautéing onions)
Seasonings and Casings
- 25 grams Kosher Salt (adjust to taste)
- 2 teaspoons Black Pepper (freshly cracked)
- 1 teaspoon Allspice (Piment) (ground)
- 1 tablespoon Dried Marjoram (rubbed)
- 1/4 teaspoon Cloves (finely ground)
- 2 meters Beef Middles or Wide Hog Casings (rinsed and soaked in warm water)
👨🍳 Instructions
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1
Begin by soaking your oat groats in cold water for about 30 minutes to slightly soften the outer husk, then drain thoroughly.
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2
In a large skillet, melt the lard over medium-low heat. Add the finely minced onions and sauté slowly until translucent and soft, but not browned. Set aside to cool.
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3
Chill all your meat and fat in the freezer for 20 minutes before grinding; this ensures a clean cut and prevents the fat from smearing.
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4
Grind the pork belly and beef suet through a medium-coarse plate (approx. 6mm-8mm). The texture should be rustic, not a fine paste.
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5
In a large chilled mixing bowl, combine the ground meat, diced smoked bacon, sautéed onions, and the drained oats.
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6
Add the salt, pepper, allspice, marjoram, and cloves to the mixture. Using your hands (or a stand mixer with a paddle attachment), mix vigorously for 3-5 minutes until the mixture becomes tacky and well-emulsified.
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7
Perform a 'test fry': take a small spoonful of the mixture, fry it in a pan, and taste for seasoning. Adjust salt or spices if necessary before stuffing.
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8
Thread the prepared casing onto the nozzle of your sausage stuffer. Slowly extrude the mixture into the casings, being careful not to pack them too tightly as the oats will expand slightly during cooking.
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9
Twist the sausages into links of about 15cm (6 inches) in length, or tie them with butcher's twine for a traditional look.
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10
If you have a home smoker, smoke the sausages at 60°C (140°F) for 2 hours using beechwood or oak for an authentic Northern German aroma.
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11
To cook for serving, do not boil. Simmer the Pinkel sausages in water or atop a bed of kale at 80°C (175°F) for approximately 45 minutes.
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12
Once cooked, the sausage can be served whole, or the casing can be split open to let the savory oat-and-meat filling spill out onto the vegetables.
💡 Chef's Tips
Always use high-quality steel-cut oats; rolled oats will turn into mush and ruin the signature crumbly texture. Keep your meat ingredients as cold as possible throughout the process to maintain the definition of the fat. If you don't have a smoker, you can add a teaspoon of high-quality liquid smoke to the mix, though natural smoking is preferred. Don't skip the 'test fry' step, as the oats absorb a lot of salt and seasoning during the cooking process. Prick the casings with a fine needle before simmering to prevent them from bursting as the grains expand.
🍽️ Serving Suggestions
Serve traditionally atop a mountain of slow-braised Grünkohl (curly kale) cooked with onions and bacon. Pair with boiled 'Salzkartoffeln' (salted potatoes) or caramelized small potatoes for a sweet-and-salty contrast. Accompany with a dollop of sharp German mustard to cut through the richness of the sausage fat. Enjoy with a cold Northern German Pilsner or a robust, malty Doppelbock. For a true 'Kohlfahrt' experience, serve with a small chilled glass of Korn (grain schnapps) as a digestif.