Smoked Pinkel Sausage
Pinkel is a North German groat sausage made from pork, bacon, oat or barley groats, and onions, traditionally cold-smoked. The smoking gives the sausage its characteristic aroma and a firm, slightly dark casing. It is classically served with kale.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesMince pork shoulder and pork belly through the fine plate (4.5 mm). Cook oat groats in salted water until done and let cool. Finely dice onions and sauté in a little lard until translucent.
Preparing the sausage mixture
20 minutesMix meat, groats, and onions thoroughly. Work in the curing salt and all spices evenly. The mixture should be well-bound and spreadable.
Filling and drying
2-3 hoursFill the mixture into pre-cleaned pork casings (approx. 45 mm diameter), avoiding air bubbles. Tie sausages into portions of approx. 300-400 g and let dry for 2-3 hours at 10-15 °C.
Cold smoking
12-24 hoursSmoke sausages in cold smoke at 15-25 °C for 12-24 hours. Use beech and alder wood in intervals of 2 hours with one-hour breaks. The sausages should take on a golden-brown to dark-brown color.
Cooking and finishing
30-40 minutesBefore serving, heat the smoked sausages in simmering water at approx. 80 °C for 30-40 minutes until a core temperature of 68-72 °C is reached. Do not boil, as this will burst the casings.
Pro Tip
Let the sausages dry at a cool, airy place for 2-3 hours before smoking so the smoke adheres better and an even color develops.
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