Traditional Kale with Pinkel Sausage, Kasseler, and Roasted Potatoes - Hearty & Savory
A true classic for cold days is this hearty kale with Pinkel sausage, Kasseler, smoked sausage, and perfectly caramelized roasted potatoes. As a hobby cook with a soft spot for down-to-earth comfort food, I love how the savory flavors of the meat harmonize with the robust kale. This dish is the soul of Northern German cuisine and brings comforting warmth to the plate. Although one often thinks such a stew is complicated, it is very easy to make yourself when using fresh products from the market. I'll show you how to cook the kale gently and pan-fry the potatoes until golden brown. Grab your apron and let's prepare this winter soul food together – it's so much better than any canned version, meow!
Ingredients
Preparation
First, thoroughly wash the fresh kale (500 g), strip it from the coarse stems, and cut it into fine strips.
Finely dice the onion (1) and sauté in a large pot with some lard (20 g) until translucent.
Add the prepared kale (500 g) to the onions and let it wilt, then deglaze with the broth (100 ml).
Place the meat – Kasseler (150 g), Pinkel sausage (1), and smoked sausage (1) – on top of the kale, cover, and let it simmer gently over low heat for about 45 minutes.
Meanwhile, peel the potatoes (3), cut into uniform cubes, and fry in a separate pan with the remaining lard (20 g) until golden brown all over.
Finally, sprinkle the sugar (5 g) over the potatoes and let them caramelize briefly until they have a beautiful glaze.
Serve the finished kale together with the meat and roasted potatoes on a plate and enjoy.
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