Short blanching of fresh kale
Blanchieren makes the strong leaves supple and reduces their volume. Then, squeeze dry well and chop coarsely before they come into the stew.
German Recipe
Kale with Pinkel sausage
Stir onions in lard, add kale and fill with broth. Add Kasseler and let the kale cover for a long time. Stir in oats and season with mustard, sugar, nutmeg, salt and pepper. Place pee on the kale and heat only gently until they are cooked.
Total time
2 hr 10 min
Calories
780 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
How kale succeeds with pee
Add Kasseler and season the kale covered for a long time. Stir in oats and season with mustard, sugar, nutmeg, salt and pepper. Put the pink sausage on the kale and heat only gently until they are cooked.
One-Pot Recipes
Dinner
Meat
German Recipes
Recipe
Kale with Pinkel sausage
Let fresh kale blanch and coarsely chop or thaw TK kale. Sweat onions in lard, add kale and fill with broth.
Ingredients
4 servings
Method
-
1
Prepare kale
Blanch fresh kale and chop coarsely or thaw TK kale.
-
2
Boil the base
Sweat onions in lard, add kale and fill with broth.
-
3
Broken
Add Kasseler and let the kale cover for a long time.
-
4
Binding and seasoning
Stir in oats and season with mustard, sugar, nutmeg, salt and pepper.
-
5
Let go of pee
Put pink sausage on the kale and heat only gently until they are cooked.
Kitchen know-how
Tips for Kale with Pinkel sausage
Do not sting pee
Allow the sausage to gently pull on the kale as a whole. Insertions would allow fat and spice to run into the pot and dry the pinks.
Salt only after Kasseler and sausage
Kasseler, broth and pinkel already bring a lot of salt with them. Therefore, try the kale at the very end and only salt it if necessary.
Variations
How to adapt this recipe
Replace pinkel with smoked mettenas or use only Kasseler. Continue to heat the sausages on the cabbage only in the last cooking phase.
Leave away lard and meat, use vegetable broth and fry smoked tofu separately. Mustard, oatmeal and some smoke peppers get a strong impression.
Nutrition per serving
780kcal
34.0 gCarbohydrates
38.0 gProtein
54.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kale with Pinkel sausage
Pinkel is a smoked North German grützwurst, mostly made from bacon, meat, oat or barley grits and spices. It is traditionally served together with kale.
Yes. Frozen chopped kale can be directly into the onion base after thawing. It usually needs a little less broth than freshly blanched leaves.
Smoke, cabbage and spice aromas combine with slow cooling and reheating. Store in a cooled state and heat the following day completely.
Small salt potatoes are classic. Caramelized potatoes are also served in northern Germany, which balance the spicy cabbage with their light sweetness.
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