Grünkohl mit Pinkel (kale with smoked groats sausage)

Name: Grünkohl mit Pinkel (kale with smoked groats sausage)
Prep time: 40 min
Cook time: 115 min
Total time: 155 min
Yield: 4 servings
Ingredients: 1.5 kg fresh kale (cleaned, stalks removed; or 1 kg frozen kale); 2 piece onions; 80 g pork lard (or clarified butter); 500 ml meat stock; 2 tbsp oat groats; 400 g Kasseler (cured smoked pork neck, sliced); 4 piece Pinkel sausages (smoked groats sausage); 1 kg potatoes; 2 tbsp butter or margarine; 1 tbsp sugar for the potatoes; 1 tsp medium-hot mustard; 1 tsp salt; pepper to taste; 1 pinch sugar

A German classic from Bremen: kale is in season from November to February, and Bremen's national dish also comes to the table at Christmas. The cabbage is braised for a long time with onions, lard and oat groats, joined by Kasseler and Pinkel, the smoked groats sausage, and sweet caramelised potatoes in the Bremen style. Serves 4.

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Cook time

155 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

1230 kcal

Calories

54 g

Protein

75 g

Fat

72 g

Carbs

Ingredients

For 4 servings

Estimated cost~€10.90 · ~€2.75/serving

Instructions

1
Blanch the kale in batches in plenty of boiling salted water, refresh it in cold water, squeeze it out well and chop it coarsely.
2
Finely dice the onions and soften them in the pork lard in a large pan until translucent. Add the kale and let it cook briefly with them.
3
Pour in the meat stock, stir in the oat groats and braise the cabbage covered over low heat, stirring now and then.
4
Lay the Kasseler and the Pinkel sausages on top of the cabbage, press them down lightly and cook them covered along with it; the sausages must not boil, or the skins will burst.
5
Peel and halve the potatoes and cook them in salted water, then drain them and let them steam off.
6
Melt the butter or margarine in a pan, caramelise the sugar for the potatoes in it to a light colour and turn the potatoes in it until they glisten all over.
7
Lift the Kasseler and the Pinkel off the cabbage and keep them warm. Season the kale well with mustard, salt, pepper and a pinch of sugar.
8
Serve the kale with the meat, the sausages and the caramelised potatoes on pre-warmed plates.