I thought maybe the sausage was Scrapple, but now I am remembering my Great Grandmother (originally from Ihlienworth but living in White Plains, NY) made "Pinkle Wurst" & maybe that was hog's head sausage. I know she made it with pork & oatmeal, & handstuffed the sausage casings. There was a German meat market next door & there was also a German gentleman who came up from New York City once a month, selling all sorts of German specialties. Now I like pork, & liked it as a child, but that wurst! I could not stand the smell of it & it didn't smell like any other pork I'd had, so I am thinking it may have been what we're talking about.
Joy
Maine, USA
Hello hoghead friends,
What you are talking about is "Schweinskopfsuelze". It is still a well known dish made of the (pickled) meat, bacon and rind of a hog's head as well as pig's feet and a number of spices and herbs. There are many different sorts depending of the local areas in more or less all parts of Germany.
Similar dishes are brawn (Schwartemagen), Presskopfsuelze and Saumagen. They all are served with fried potatoes and pickles.
Pinkel is a smoked sausage made of similar ingredients plus grain of barley. It is especially made to only be eaten together with curly cale in Lower Saxony.
Karlheinz Steimel from Cologne, the cathedral City on the Rhine River.
"Joy Moody" <mailto:joyjunemoody@hotmail.com> schrieb: