Pinkelwurst

[BBQ Grail]

I saw the thread on Goetta and decided to stop in the local German sausage/deli place and see if they had some, by chance. No such luck, they had never even heard of it.

So I walked out with PINKELWURST. I don't know why...I just figured I'd try something different.

Any have any idea if i can smoke this thing. Owner of the place said it was not a lean product.

What the heck, let's see what happens...

 

[The Pigman]

Larry the only place you will find goetta is the west side of Cincinnati. during the depression the german catholics came up with this. There is a comercial brand out which in my opinion is garbage.
The generric reciepe:
1lb ground chuck
1lb pork sausage
8 cups water
2 1/2 cups pinhead oats
1 lg onion chopped
1 to 4 bayleaves I use 5
3 tsp salt
pinch pepper
Brown and drain beef and sausage not fine but larger chunks
Put water in pan and when boiling add salt, pepper and pinhead oats.
Cook 2 hours stirring often keep lid on over low heat.
Add meat, onion and bayleaves mix well.
Let cook 1 hour stirring often.
Pour into bread pans.
When cool place into refrig with pc of wax paper on top.
Chill
Slice and place in cast iron skillet in bacon fat when skillett is hot and brown on both sides well.
Some people will put catsup on top, or just salt, on fry a egg and put on top so egg runs over it. Can be for breakfast or any time of day.

 

[Ron_L]

Pinkelwurst, huh? I've never tried it.

A German sausage made with pork, bacon, oats and onions. Best served with Kale and/or potatoes

Sounds good.

 

[nthole]

Pinkelwurts... ugh those are the worst. I got them in Sydney from a stripper name D'Vine and it took 3 months of antibiotics to clear them up.

Wait...I may have read that wrong. :twisted:

On topic you say? I love the Germans.

 

[bigabyte]

I've never tried it. Can't wait to hear. Pron is expected of course!

 

[nthole]

I've never tried it. Can't wait to hear. Pron is expected of course!

Wait...were you talking to me or Larry? :wink:

 

[Three porks]

Pinkelwurts... ugh those are the worst. I got them in Sydney from a stripper name D'Vine and it took 3 months of antibiotics to clear them up.

Wait...I may have read that wrong. :twisted:

On topic you say? I love the Germans.

LMAO!! :laugh:

 

[bigabyte]

Wait...were you talking to me or Larry? :wink:

ound::clap2::becky:

 

[bbqbull]

Roger cooked this at Ricks Tropical Delights winter bash and it was very very good.
Different but I and others enjoyed it.
Thanks Roger for broadening my horizons in ethnic foods.

 

[BBQ Grail]

Roger cooked this at Ricks Tropical Delights winter bash and it was very very good.
Different but I and others enjoyed it.
Thanks Roger for broadening my horizons in ethnic foods.

Roger?

Can it be smoked?

 

[Arlin_MacRae]

Pinkelwurst? Pinkel? Anyone translate that from German yet? :shock:

 

[bigabyte]

Sounds like it would be a good sausage to try from what I am seeing about it.

Here is a google translated page from a German Wikipedia entry for the word "Pinkel".

http://translate.google.com/transla...=0CDoQ7gEwDQ&prev=/search?q=pinkelwurst&hl=en

 

[Phubar]

Never heard of,according to the link it's something they eat here in Friesland as well,north part of Holland.
I think we call it bloed worst (blood sausage) over here but I'm not sure.

 

[deguerre]

Hmmmm...butt sausage.

 

[The Pigman]

Larry not something to smoke just fried I believe

Bull thank you ....deer chili at PGB

Roger?

Can it be smoked?

 

[BBQ Grail]

Here's my take on The Pigman's recipe...

Full details on Snouts and Tails.

 

[pat]

You know Larry that actually looks pretty tasty! Sounds like good comfort food.

 

[bigabyte]

So how was it?