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Bremen Pinkelwurst

4 servings

Ingredients

• Finely chopped beef kidney fat (as needed)
• Freshly cooked oat groats (same amount as kidney fat)
• Salt (a little)
• Cloves (a little)
• Pepper (a little)
• Allspice (a little)
• Onions, chopped (plenty)

Instructions

1. Mix finely chopped beef kidney fat with an equal amount of freshly cooked oat groats, ground neither too fine nor too coarse.
2. Add salt, cloves, pepper, allspice, and plenty of chopped onions.
3. Stuff everything into thick, smooth casings, leaving some room for the groats to swell, and hang in the smoke.
4. This sausage is cooked in brown cabbage or bean soup.

Modernized from a treasured 19th-century German cookbook.