Pinkelwurst
Pinkel is a Smoking (cooking), smoked Kaszanka (), which is a type of sausage. It is eaten mainly in northwest Germany, especially the region around Oldenburg (city), Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland. Etymology The word ''pinkel'' is East Frisian Low Saxon, East Frisian. The sausage name is thought to derive from ''wikt:pinkeln, pinkelt'', meaning "little finger". Alternatively, the name could refer to the homonymous verb which means "to drip", referring to the manner in which fat drips from the sausage during smoking (cooking), smoking. Ingredients and uses Pinkel consists mainly of bacon, groats of oats or barley, beef suet, lard, pig lard, onions, salt, Black pepper, pepper and other spices. The exact composition of the recipe is guarded by butchers as a trade secret and therefore varies from village to village. Pinkel with a high meat content is also described as ''Fleisch-Pinkel'' ("meat pinkel") or ''Oldenburger Pinkel''. Pinkel i ...
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