Pee

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Sliced ​​pee (on prepared kale )

Pinkel (also Pinkel sausage ) is a smoked, coarse black pudding , in northwestern Germany , especially in the area around Oldenburg and Bremen as well as in Friesland mainly kale is eaten, while in eastern areas of northern Germany rather Bregenwürste to the traditional typical kale court include. In the dish, which is particularly widespread in north-west Germany , kale and pee , partly as cabbage and pee and in Bremen also as brown cabbage and peepee, although usually not the only ingredient made from meat , has found its way into the names of these traditional dishes.

In addition, pee is sometimes used in stew dishes in northern Germany , especially in hearty "winter dishes " and mostly with other meat.

Name interpretation

There are different interpretations of the name, but they do not associate the term with “pee” (for urinating ) or with “fine pee” (for a vain person). The expression Pinkel (also Püngel or Pünkel) rather meant a huddled mass or a short, thick object and may have developed into a bundle. The interpretation that is derived from Pinker for the rectum (here: beef fattening intestine), which is traditionally used as a sausage casing to this day, is similar.

According to the dictionary of 1768, pee comes from rectum and with it the name of the sausage.

Other interpretations derive the term from the East Frisian pink for penis or from the English pinkie (or Dutch pink ) for the little finger.

Manufacturing

Freshly made pee as a seasonal offer at the meat counter

Pinkel consists mainly of bacon , grits of oats or barley , beef tallow , lard , onions , salt , pepper and other spices . In contrast to pisses with the generally common meat content, also known locally as Bremer Pinkel , pisses with a higher meat content (and other seasonings) are usually referred to as meat pee , Oldenburg pee or Ammerland pee . Traditionally, pee is stuffed into edible pork intestines (narrow pig intestines, pork char ) or also beef fattening intestines , while today edible artificial intestines ( collagen intestines) are also used as sausage skins.

The pee sausages, twisted off in portions and connected by a dozen or more, are smoked and dried. Beech wood shavings are mostly used for smoking so that the pee gets a mild smoke aroma. During the “kale season” in the winter half of the year, pee sausages are traditionally offered by local butchers and at the meat counter in supermarkets in the northern German “kale regions” , or they are produced by regional meat factories as seasonal goods and are now sold, mostly vacuum-packed .

Regional use and distribution

Pinkel is traditionally part of kale dishes and is mainly common in northwest Germany, but is also known in the rest of northern Germany and Westphalia . In the meantime, pee is also occasionally found in other regions of Germany as a component of kale dishes, especially in the course of the increasing experience gastronomy with special offers and specialties such as. B. "Full of kale - the North German way" etc.

Kale and pee, customs

Kale and pee

In kale and Pinkel or Kohl and Pinkel , in Bremen lignite and Pinkel , is a very nutritious and rich court to the usually even more smoked meat ingredients such as cooked sausages , fat striped bacon, smoked pork or (more rarely) ribs served become. Boiled or fried potatoes are common as a side dish . Traditionally, a bowl of mustard is served with it. A local or North German beer is usually served as a drink, as well as a " schnapps " such as wheat grain or aquavit . Rote Grütze or Bremer Rote Grütze are often served as dessert .

Pee sausages are left to cook with the cabbage for a while. "Connoisseurs" add one or, depending on the amount of cabbage, several sliced ​​and peeled pee sausages to the cabbage mixture, in order to season it with it and to enrich it with flavor-enhancing pork lard.

Occasionally, simpler kale dishes, in which pee is served as the sole meat ingredient with kale, can also be found.

  • Typical kale dish with fried potatoes, pee (center) as well as boiled sausage, smoked pork and bacon, with mustard

  • Meat offer with kale (here in Saxony ): Pinkel (right) as well as Kamenzer , crispy bacon and Kassler

  • Easier kale dish only with pee (here Ammerländer Pinkel ), and with boiled potatoes as a side dish

Cabbage rides

"Kohlfahrt" group on the market square in Bremen, which starts from there on its "Kohl-und-Pinkel-Tour"

The so-called " cabbage and pee tours " (also " cabbage tours ") by families, friends and acquaintances as well as by workforces and associations etc. have a tradition especially in north-west Germany as winter excursions to country inns . They are particularly popular in and around Bremen and in the Oldenburger Land . After the tour, kale is traditionally served with pee (and other meat ingredients). The Oldenburger Turnerbund, founded in 1859, is considered the founder of the tradition .

It is also customary, especially in the Bremen area, for whole groups to complete the last stage on foot on the way to the village restaurants and to alternately roll a large dice (mostly made of foam) along the path and with each other Thrown “1” take a sip of the alcohol that you brought with you, so that the mood is “heated up” before you even reach the locality. In some areas, such as the Oldenburger Land and East Frisia , a Boßeln competition is often held before kale is eaten.

During the subsequent meal of cabbage and pee, the person who ate the longest receives a so-called "Fressorden" (usually a " medal " made from a boiled lower jaw of a pig attached to a chain around the neck). It is considered an honor to receive this medal, similar to that of a marksman king ; in some cases a “Kohlkönig” or a “Kohlkönigspaar” are chosen in this way.

literature

  • Folklore Commission for Lower Saxony (Hrsg.): Contributions to Folklore in Lower Saxony (=  series of publications of the Folklore Commission for Lower Saxony ). Folklore Commission for Lower Saxony, Göttingen 1988, ISSN  0933-5404 , p. 92 ff.
  • Karl-Heinz Bonk: Kale Time. From the green / brown cabbage, the cabbage ride and a heavenly meal. The little guide through a great tradition. Isensee Verlag , Oldenburg 2003, ISBN 3-89598-972-X .
  • Hermann Gutmann : Stories of cabbage and peeing ... and why men so like to go on a cabbage ride without their wives. Edition Temmen , Bremen 2004, ISBN 3-86108-175-X .
  • Helmut Weiss (Red.): The Kohl and Pinkel book. 3rd, completely revised and updated edition. Edition Temmen, Bremen 2005, ISBN 3-86108-299-3 .
  • Michael P. Hopp: Pee here, pee here. In: Ders .: Oldenburg Kale Breviary. New & warmed up. A guide to proven truths and striking facts. Isensee Verlag, Oldenburg 2010, ISBN 978-3-89995-692-4 , pp. 49-50.

Web links

Commons : Pee  - collection of pictures, videos and audio files
Wiktionary: Pinkel  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ Matthias Hoefer: Etymological dictionary of the dialect excellent in Upper Germany but usual in Austria. 1815, p. 335. Restricted preview in Google Book search.
  2. ^ Karl Faulmann: Etymological dictionary of the German language. Ehrhardt Karras Verlag, 1893.
  3. ↑ Daniel Sanders: Dictionary of the German language: with documents from Luther up to the present, Volume 2 . O. Wigand 1863.
  4. ↑ Bremische Deutsche Gesellschaft: Attempt at a Bremen-Lower Saxony dictionary , GL Förster, 1768, Volume 3, p. 318.
  5. ↑ Eduard Mueller: Etymological Dictionary of the English Language, Volume 2. P. Schettler, 1879
  6. ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 87 .
  7. ↑ Northern German winter customs: A cabbage ride, that's funny , taz on March 3, 2018, accessed on March 3, 2018.