Make pee sausage yourself
Pinkel sausage is a specialty from the north that should definitely be served with kale. But they are hardly available to buy. With this recipe you can make this sausage specialty yourself.
The peesausage is a very substantial specialty that is only offered by a few butchers. Anyone who has ever tasted this hearty dish can easily get a taste for it, because it is ideal for combining with kale. If you want to prepare this sausage from the Oldenburg area yourself, this recipe is guaranteed to succeed.
This is how you can make your own pee sausage
- To make the pee sausage, first cut the beef tallow and pork bacon into smaller cubes.
- Mix this with the spices as well as the finely diced onions and the swollen oat groats.
- Now warm up this pee and sausage mixture over a water bath, stirring constantly until a homogeneous mixture is created.
The sausage mass is then filled into the intestines
- As soon as the mass for the pee sausage has a uniform structure, you can fill it.
- A medium-sized wreath casing is traditionally recommended for the pee sausage.
- However, you can also use clean, boiled linen bags and tie them off well with cooking string.
- Then you have to scald the pee sausage for three quarters of an hour at around 80 degrees Celsius.
- If you know someone in your circle of acquaintances who has a smokehouse, you can also bring the Pinkel sausage to cold smoking.
- To warm up your homemade pee sausage, you simply have to warm it up together with the kale.
- as garnish you can serve boiled or fried potatoes.
Kale with pee - a delicious recipe with vegetarian "pee"
Kale doesn't have to be prepared with grützwurst to taste really delicious. …
Incidentally, one of the explanations for the name pee sausage is the fact that the sausages were hung up to dry and dripped, i.e. “peed”.
