What Is the Difference Between Pinkel and Bregenwurst?

Pinkel and Bregenwurst differ in their ingredients. In contrast to the Bregenwurst, Pinkel contains coarsely chopped grains, the so-called grits. Both North German sausage specialties are often served with kale.

The name of the Bregenwurst has its origin in the word “Bregen” – the Low German name for cattle and pig brain. Until the BSE crisis, the brains of the two animals were a main part of this sausage. After the advent of brain disease in cattle, this manufacturing process was discontinued due to the risk of contamination. Today, the Bregenwurst – or Brägenwurst – consists of raw, sometimes lightly smoked, coarse ground pork. This is made from pork belly, pork, salt, pepper and onions and has large chunks of fat.

Pinkel, on the other hand, is one of the smoked sausages. Compared to the Bregenwurst, its ingredients are more diverse: Pinkel is made from muscle meat, pork bacon, oat or barley groats, onions, salt and pepper. The meat and porridge mass is traditionally stuffed into natural pork casings.

Both types of sausage are traditional North German dishes that are mainly served during the kale season in winter. While the pinkel is mainly eaten in north-west Germany, the bregenwurst is more popular in north-east Germany.