Blanch fresh kale briefly
Blanching makes the strong leaves supple and reduces their volume. Then squeeze well and chop coarsely before they come into the stew.
German Recipe
Kale with Pinkel sausage
Blanch and roughly chop fresh kale or defrost frozen kale. Sauté onions in lard, add kale and fill with broth. Add smoked kale and braise the kale covered for a long time. Stir in the oats and season with mustard, sugar, nutmeg, salt and pepper. Place the peeled sausage on the kale and heat gently until it is cooked.
Total time
2 hr 10 min
Calories
780 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
How to make kale with pee
Add smoked salmon and simmer the kale covered for a long time. Stir in the oats and season with mustard, sugar, nutmeg, salt and pepper. Place the sausages on the kale and heat gently until they are cooked.
One-Pot Recipes
Dinner
Meat
German Recipes
Recipe
Kale with Pinkel sausage
Blanch and roughly chop fresh kale or defrost frozen kale. Sauté onions in lard, add kale and fill with stock.
Ingredients
4 servings
Method
-
1
Prepare kale
Blanch and roughly chop fresh kale or defrost frozen kale.
-
2
Boil the base
Sauté onions in lard, add kale and fill with stock.
-
3
Stew
Add the smoked cabbage and simmer for a long time, covered.
-
4
Tying and seasoning
Stir in the oats and season with mustard, sugar, nutmeg, salt and pepper.
-
5
Let it go
Place the sausages on the kale and heat gently until cooked.
Kitchen know-how
Tips for Kale with Pinkel sausage
Don't bite the bullet
Let the sausage simmer gently on the kale. Punches would let fat and seasoning run into the pot and dry the pee.
Salt only after smoked meat and sausage
Smoked cabbage, broth and pee already bring a lot of salt. Therefore, try the kale at the very end and only add salt if necessary.
Variations
How to adapt this recipe
Replace the peeled with smoked smoked pork sausages or use smoked meat only. Continue to heat the sausages on the cabbage only in the last cooking phase.
Leave out the lard and meat, use vegetable stock and fry smoked tofu separately. Mustard, oatmeal and some smoked paprika get the hearty impression.
Nutrition per serving
780kcal
34.0 gCarbohydrates
38.0 gProtein
54.0 gFat
Values are estimates 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 grit sausage, usually made from bacon, meat, oat or barley grits and spices. It is traditionally served with kale.
Yes. Frozen chopped kale can be thawed directly into the onion base. It usually requires a little less broth than freshly blanched leaves.
Smoke, cabbage and spice flavours combine during slow cooling and reheating. Store in a cool place and heat through once the following day.
Small boiled potatoes are classic. In northern Germany, caramelized cooked potatoes are also served, which compensate for the spicy cabbage with their slight sweetness.
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