Kale with Potatoes and Pinkel Sausage

Ingredients

• 1.5 kg kale
• 3 onions
• 40 g clarified butter
• 4 pinkel sausages
• 0.5 l meat broth
• 2 tbsp oatmeal flakes
• 1 tbsp Medium-hot mustard
• 400 g waxy potatoes
• Salt
• freshly ground pepper
• 0.5 tsp coarsely crushed allspice

Instructions

1. 1.

   Break the kale leaves from the stems, cut off thick stalks, slice leaf tips flat in the middle, wash well and blanch in plenty of boiling salted water for 1 minute. Drain, shock with cold water, let drain thoroughly, then chop finely.

2. 2.

   Peel and dice onions. Heat clarified butter and sauté onions. Prick the sausage several times with a toothpick and add it to the onions with the kale.

3. 3.

   Pour hot meat broth over and cover; simmer gently for 20 minutes. Remove the sausage and continue cooking the kale for another hour.

4. 4.

   Peel, wash, and dice potatoes. Cover them in a pot of boiling salted water and cook for about 15 minutes. After cooking, bind the kale with oatmeal flakes and stir in mustard.

5. 5.

   Add the sausage and well-drained potatoes; season with salt, pepper, and allspice before serving.