Kale with Pinkel Sausage
This hearty North German dish combines tender kale with hearty Pinkel sausage and smoked meat for a warming and nourishing main course, perfect for cold days.
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Introduction
Kale with Pinkel sausage is far more than just a dish; it’s a piece of North German culture and coziness that has graced tables during the cold winter months for centuries. Originally conceived as a nutritious farmer's meal, this hearty combination of tender kale, spicy Pinkel sausage, and smoked meat has evolved into a true classic of German home cooking. It tells tales of convivial kale tours and warms both heart and soul on bleak days. The long cooking time might seem daunting at first glance, but it is precisely this that unlocks the deep, earthy flavor and incomparable tenderness of the kale. A dish that uniquely combines tradition, taste, and well-being, and one that simply must be tried.
Ingredients
- 1 kg Kale, fresh or frozen
- 4 Stück Pinkel sausages
- 200 g Smoked bacon or pork loin
- 2 große Large onions
- 100 g Oat groats or smoked groat sausage
- 2 EL Medium-hot mustard
- 500 ml Beef broth
- 2 EL Rendered lard or oil
- 1 Prise Salt
- 1 Prise Black pepper
- 1 TL Sugar
Instructions
- Wash the fresh kale thoroughly, remove the thick ribs, and chop roughly. If using frozen kale, let it thaw.
- Peel and finely dice the onions. Cut the smoked bacon or pork loin into bite-sized pieces.
- Heat the rendered lard or oil in a large pot. Sauté the diced onions until translucent, then add the bacon or pork loin and fry for a few minutes.
- Add the prepared kale and oat groats to the pot. Pour in enough beef broth to just cover the kale. Season with salt, pepper, and sugar.
- Mix everything well, bring to a boil, then reduce the heat. Let the kale simmer, covered, over low heat for at least 60 minutes, stirring occasionally.
- Halfway through the cooking time, place the Pinkel sausages on top of the kale and let them simmer along until cooked through and the kale is tender. Add more broth if the kale becomes too dry.
- Stir in the mustard before serving and season with additional spices if necessary. Traditionally, kale is served with boiled potatoes.
Nutrition
Tips & Variations
- Instead of Pinkel sausage, use Mettwurst or other smoked German sausages.
- This dish often tastes even better reheated, so feel free to prepare it a day in advance.
- Extend the cooking time for even more tender kale, then re-season.
- A pinch of nutmeg wonderfully intensifies the kale flavor.
- Serve classically with boiled potatoes and mustard for the perfect taste experience.
Frequently Asked Questions
- Can I use frozen kale?
- Yes, frozen kale is a good alternative. Make sure to thaw it thoroughly before preparation.
- What makes Pinkel sausage special?
- Pinkel sausage is a smoked groat sausage made from oat groats, bacon, and beef suet, which gives the kale its typical hearty flavor.
- How long does kale with Pinkel last in the refrigerator?
- Kale with Pinkel, well-packaged, will keep for 3-4 days in the refrigerator. It also freezes exceptionally well.
- What traditional side dishes go with it?
- Traditionally, kale with Pinkel is served with boiled potatoes, often with Kassler (cured pork loin) or smoked bacon as well.