{"id":2472,"date":"2022-01-23T16:00:00","date_gmt":"2022-01-23T15:00:00","guid":{"rendered":"https:\/\/wurstcircle.com\/?p=2472"},"modified":"2022-01-23T16:01:12","modified_gmt":"2022-01-23T15:01:12","slug":"pinkel","status":"publish","type":"post","link":"https:\/\/wurstcircle.com\/recipes\/pinkel\/","title":{"rendered":"Pinkel &#8211; A delicious sausage from Northern Germany"},"content":{"rendered":"\n<p>In this post I&#8217;ll show you how to make German Pinkel yourself. It is relatively simple and quick to make.&nbsp;<\/p>\n\n\n\n<p>As with most types of sausage, there are also regional differences in the Pinkel. My variation is based on a Bremer Pinkel. Bremen is a city in Northern Germany.<\/p>\n\n\n\n<p>The Pinkel is a pre-cooked sausage which is typically eaten with kale and potatoes. Tt has a light smoke taste infused through cold smoking.&nbsp;<\/p>\n\n\n\n<p>Here you can find the complete Pinkel recipe as a video or to read through.<\/p>\n\n\n\n<p>Have fun and good luck making it! I would be happy if you leave me a comment if you succeeded.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\"  id=\"_ytid_44741\"  width=\"800\" height=\"450\"  data-origwidth=\"800\" data-origheight=\"450\" src=\"https:\/\/www.youtube.com\/embed\/SkI5_MGsbkE?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;modestbranding=0&#038;rel=1&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-662eb7a4c0dd2\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-662eb7a4c0dd2\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/wurstcircle.com\/recipes\/pinkel\/#Making_your_own_Pinkel_%E2%80%93_What_do_you_need\" title=\"Making your own Pinkel \u2013 What do you need?\">Making your own Pinkel \u2013 What do you need?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/wurstcircle.com\/recipes\/pinkel\/#Equipment_for_making_Kaminwurzen\" title=\"Equipment for making Kaminwurzen\">Equipment for making Kaminwurzen<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/wurstcircle.com\/recipes\/pinkel\/#Make_Pinkel_yourself-_Step-By-Step_Instructions\" title=\"Make Pinkel yourself- Step-By-Step Instructions\">Make Pinkel yourself- Step-By-Step Instructions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/recipes\/pinkel\/#What_is_the_shelf_life_of_Pinkel\" title=\"What is the shelf life of Pinkel?\">What is the shelf life of Pinkel?<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Making_your_own_Pinkel_%E2%80%93_What_do_you_need\"><\/span>Making your own Pinkel \u2013 What do you need?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-all-ingredients-1024x576.jpg\" alt=\"Pinkel-all ingredients\" class=\"wp-image-2474\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-all-ingredients-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-all-ingredients-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-all-ingredients-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-all-ingredients.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Ingredients per 1 kg&nbsp;<\/strong><\/p>\n\n\n\n<ul><li>50 % pork belly (500g)<\/li><li>40 % cooked groats (400g)<\/li><li>10 % onions (100g)<\/li><\/ul>\n\n\n\n<p><strong>Spices per 1 kg&nbsp;<\/strong><\/p>\n\n\n\n<ul><li>22 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a><\/li><li>3 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"black pepper\" href=\"https:\/\/wurstcircle.com\/recommends\/black-pepper\/\" data-shortcode=\"true\">black pepper<\/a><\/li><li>0.5 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"allspice\" href=\"https:\/\/wurstcircle.com\/recommends\/allspice\/\" data-shortcode=\"true\">allspice<\/a><\/li><li>0.25 g clove<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Equipment_for_making_Kaminwurzen\"><\/span>Equipment for making Kaminwurzen<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">Meat Grinder<\/a><\/strong><\/p>\n\n\n\n<p>You need a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a> to \u201cgrind\u201d the meat. The meat is chopped into small chunks with it.<\/p>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Sausage stuffer\" href=\"https:\/\/wurstcircle.com\/recommends\/sausage-stuffer\/\" data-shortcode=\"true\">Sausage stuffer<\/a><\/strong><\/p>\n\n\n\n<p>You need a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Sausage stuffer\" href=\"https:\/\/wurstcircle.com\/recommends\/sausage-stuffer\/\" data-shortcode=\"true\">sausage stuffer<\/a> to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.<\/p>\n\n\n\n<p><strong>Sausage casings<\/strong><\/p>\n\n\n\n<p>The Pinkel is filled in natural casings. I use <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"pork casings caliber 28\/30\" href=\"https:\/\/wurstcircle.com\/recommends\/pork-casings-caliber-28-30\/\" data-shortcode=\"true\">pork casings caliber 28\/30<\/a>.&nbsp;<\/p>\n\n\n\n<p><strong>Smoker<\/strong><\/p>\n\n\n\n<p>You need the smoker to smoke your Pinkel.&nbsp;<\/p>\n\n\n\n<p><strong>Cold Smoke Generator and smoking flour&nbsp;<\/strong><\/p>\n\n\n\n<p>The cold smoke generator burns for about 12 hours. This saves you to constantly refill the smoking flour.&nbsp;<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_Pinkel_yourself-_Step-By-Step_Instructions\"><\/span>Make Pinkel yourself- Step-By-Step Instructions<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>1. Cook the groats according to the package instructions. I cook them without <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a>, as I weigh the spices based on how much sausage in total I want to produce and add them later.&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-porridge-1024x576.jpg\" alt=\"Pinkel-porridge\" class=\"wp-image-2484\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-porridge-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-porridge-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-porridge-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-porridge.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>2. Cut your meat and back fat into strips. The size varies depending on how big your <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a> is. The bigger the grinder, the bigger your pieces of meat can be.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cut-1024x576.jpg\" alt=\"Pinkel-cut\" class=\"wp-image-2478\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cut-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cut-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cut-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cut.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>3. Put the meat in a sealable plastic bag. Alternatively, you can vacuum seal it.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-bag-1024x576.jpg\" alt=\"Pinkel-bag\" class=\"wp-image-2475\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-bag-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-bag-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-bag-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-bag.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>4. Put the bag in a water bath and let it cook at about 75 \u00b0C (167 \u00b0F) for one hour. The easiest way to do this is to use a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"joule sous vide\" href=\"https:\/\/wurstcircle.com\/recommends\/joule-sous-vide\/\" data-shortcode=\"true\">sous vide stick<\/a>. Alternatively, you can cook the meat directly in the water. Pay attention to how much liquid is lost so that you can add it back to the sausage later.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cook-1024x576.jpg\" alt=\"Pinkel-cook\" class=\"wp-image-2477\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cook-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cook-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cook-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-cook.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>5. Grind the spices to a fine powder.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-spices-1024x576.jpg\" alt=\"Pinkel-spices\" class=\"wp-image-2487\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-spices-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-spices-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-spices-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-spices.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>6. After cooking, separate the liquid from the meat. If you cooked the meat in the pot without a bag, you can now skim off the broth proportionate to the weight that was lost while cooking.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-liquid-1024x576.jpg\" alt=\"Pinkel-liquid\" class=\"wp-image-2482\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-liquid-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-liquid-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-liquid-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-liquid.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>7. Grind the meat together with the onions. I use the medium perforated disk. Depending on how fine you want your Pinkel, you can also use another.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-grind-1024x576.jpg\" alt=\"Pinkel-grind\" class=\"wp-image-2481\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-grind-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-grind-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-grind-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-grind.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>8. Add the cooked groats together with the spices to the meat.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-add-all-1024x576.jpg\" alt=\"Pinkel-add all\" class=\"wp-image-2473\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-add-all-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-add-all-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-add-all-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-add-all.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>9. Mix the ingredients so that you get a nice binding.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-mix-1024x576.jpg\" alt=\"Pinkel-mix\" class=\"wp-image-2483\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-mix-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-mix-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-mix-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-mix.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>10. Fill the sausage meat into casings. I use <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"pork casings caliber 28\/30\" href=\"https:\/\/wurstcircle.com\/recommends\/pork-casings-caliber-28-30\/\" data-shortcode=\"true\">pork casings caliber 28\/30<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-fill-1024x576.jpg\" alt=\"Pinkel-fill\" class=\"wp-image-2480\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-fill-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-fill-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-fill-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-fill.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>11. Twist off the Pinkel to the desired length. To achieve this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then leave out one sausage length and repeat the process.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-twist-1024x576.jpg\" alt=\"Pinkel-twist\" class=\"wp-image-2488\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-twist-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-twist-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-twist-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-twist.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>12. Poach the sausage at 78 \u00b0C (172.,4 \u00b0F) for 30 minutes.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-boil-1024x576.jpg\" alt=\"Pinkel-boil\" class=\"wp-image-2476\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-boil-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-boil-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-boil-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-boil.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>13. Let the sausage cool down well. Then hang it in the smoker for 12 hours of cold smoking. The temperature should ideally be around 15 degrees Celsius (59 \u00b0F) and not exceed 20 degrees Celsius (68 \u00b0F).<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-smoke-1024x576.jpg\" alt=\"Pinkel-smoke\" class=\"wp-image-2486\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-smoke-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-smoke-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-smoke-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-smoke.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>14. Your Pinkel is ready \ud83d\ude04. &nbsp;Cook a nice stew out of kale and potatoes and add it to it. It will taste amazing!&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-ready-1024x576.jpg\" alt=\"Pinkel-ready\" class=\"wp-image-2485\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-ready-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-ready-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-ready-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2022\/01\/Pinkel-ready.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div id=\"cbox-WUqK9SIRveZ5pr4V\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_the_shelf_life_of_Pinkel\"><\/span>What is the shelf life of Pinkel?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The Pinkel can be kept in the fridge for about 7 days.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this post I&#8217;ll show you how to make German Pinkel yourself. It is relatively simple and quick to make.&nbsp; As with most types of sausage, there are also regional differences in the Pinkel. My variation is based on a Bremer Pinkel. Bremen is a city in Northern Germany. The Pinkel is a pre-cooked sausage [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2485,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[9],"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/2472"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=2472"}],"version-history":[{"count":13,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/2472\/revisions"}],"predecessor-version":[{"id":2532,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/2472\/revisions\/2532"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/2485"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=2472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/categories?post=2472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/tags?post=2472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}