What is the Bengali name for green cabbage

This article describes the north German specialty. For the US cancer doctor of the same name, see Donald Pinkel.
Sliced ​​pee (on prepared kale)

Pee (also Pee sausage) is a smoked, coarse-grained grützwurst that is mainly eaten with kale in north-west Germany, especially in the area around Oldenburg and Bremen as well as in East Friesland, while in the more eastern areas of northern Germany Bregenwürste belong to the traditional kale dish that is typical of the country. In the dish, which is particularly widespread in northwest Germany Kale and pee, partly as Cabbage and pee and in Bremen also as Brown cabbage and pee pee, 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, which however neither associate the term with “pee” (for urinating) nor with “fine pee” (for a vain person). The expression Pinkel (also Püngel or Pünkel) meant rather huddled mass or shorter, thicker object[1] and may have its evolution to bundle[2] found. The interpretation that differs from Pinker for the rectum (here: beef fattening intestine), which is traditionally used as a sausage casing to this day.[3]

According to the dictionary of 1768 comes Pee of rectum and hence the name of the sausage.[4]

Other interpretations lead the term from East Frisianpink for penis[5] or from the Englishpinkie (or Dutchpink) for the little finger.

Manufacturing

Freshly made pee as a seasonal offer at the meat counter

Pinkel mainly consists of bacon, oat or barley groats, beef suet, lard, onions, salt, pepper and other spices. In contrast to pee with the usual meat content, regionally too Bremen pee called[6], pisses with a higher proportion of meat (and other seasonings) are usually used as Meat pee, Oldenburg pee or Ammerländer Pinkel designated. Traditionally, pee is filled into edible pork intestines (narrow pig intestines, pork cheesecloth) or 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 smoky 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 northwestern Germany, but is also known in the rest of northern Germany and in Westphalia. In the meantime, pee is occasionally found as a component of kale dishes in other regions of Germany, especially in the course of the increasing experience gastronomy with special offers and specialties such as. B. "Fed up with kale - the North German way" etc.

Kale and pee, customs

Kale and pee

At Kale and pee or. Cabbage and pee, in Bremen Brown cabbage and pee, is a particularly nutritious and fatty dish, which is usually served with other smoked meat ingredients such as cooked sausages, fat striped bacon, smoked pork or (more rarely) ribs. 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 and, if desired, a “schnapps” such as wheat grain or aquavit are usually served as a drink. Red grits or red fruit are often served as dessert Bremer Rote Grütze on the table.

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 and 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 (in the middle) 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), as well as with boiled potatoes as a side dish

Cabbage rides

“Kohlfahrt” group on Bremen's market square, which starts its “Kohl and Pinkel Tour” from there

The so-called "cabbage and pee tours" (also "cabbage trips") by families, friends and acquaintances as well as by workforces and associations etc. have a tradition especially in northwest Germany as winter trips 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 to be the founder of the tradition.[7]

It is also common, especially in the Bremen area, that whole groups manage the last stage on foot on the way to the village restaurants and alternately roll a large dice (mostly made of foam) along the path and at each of them Thrown "1" to 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 eats the longest receives a so-called “Fressorden” (usually a “medal” made from a boiled lower jaw of a pig attached to a chain worn 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 (Ed.): Contributions to folklore in Lower Saxony (= Series of publications by the Folklore Commission for Lower Saxony). Folklore Commission for Lower Saxony, Göttingen 1988, ISSN0933-5404, 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: Cabbage and pee stories ... 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 cabbage and pee book. 3rd, completely revised and updated edition. Edition Temmen, Bremen 2005, ISBN 3-86108-299-3.
  • Michael P. Hopp: Pee here, pee here. In the S.: 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

Individual evidence

  1. ^ Matthias Hoefer: Etymological dictionary of the dialect used in Upper Germany but usual in Austria. 1815, p. 335. Limited 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 evidence from Luther up to the present, Volume 2. O. Wigand 1863.
  4. ↑ Bremen German Society: An attempt at a dictionary in Bremen and Lower Saxony, G.L. 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 et al. 2011, ISBN 978-3-411-70392-0, chapter: Regional dishes in German-speaking countries, P.87.
  7. Northern German winter customs: A cabbage ride is fun, taz on March 3, 2018, accessed March 3, 2018.