Kale and Pinkel with Kasseler

Ingredients

• 1.5 kg kale
• 2 onions
• 60 g pork lard
• 300 ml meat broth
• 400 g smoked pork necks
• Salt
• Pepper (freshly ground)
• 1 tbsp Medium-hot mustard
• 4 raw minced pork sausages (Pinkel)
• freshly grated nutmeg

Instructions

1. 1.

   Remove the outer leaves of the kale, clean it and separate the individual leaves. Cut out the stems, blanch the leaves in plenty of salted water for 1 minute, remove them, place them in a colander, rinse with cold water and drain.

2. 2.

   Peel and finely dice the onions. Heat the pork lard in a large pot and sauté the onions until translucent. Chop the kale, add it to the pot and pour in some meat broth.

3. 3.

   Wash the Kasseler and lay it on top of the kale. Season with salt and pepper, cover, and cook over low heat for about 1.5 hours. Add more broth if needed.

4. 4.

   Twenty minutes before the end of cooking stir in the mustard and place the Pinkel sausages. Cover again and finish cooking.

5. 5.

   Remove the meat and sausages, slice the meat into thin strips. Season the kale with salt, pepper, and freshly grated nutmeg, then arrange the kale, meat slices, and Pinkel on a platter. Serve with roast potatoes if desired.