Kassler and Pinkel in Kale

Ingredients

• 1.5 kg kale
• 2 onions
• 60 g pork lard
• 300 ml meat broth
• 400 g Kassler necks
• Salt
• pepper (ground)
• 1 tbsp Medium-hot mustard
• 4 raw Mett 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 onion until translucent. Chop the kale, add it to the pot and pour in some meat broth.

3. 3.

   Wash the Kassler 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.

   Stir in the mustard 20 minutes before the end of cooking time and add the Pinkel sausages. Cover and finish cooking.

5. 5.

   Remove the meat and sausages, slice the meat into rounds. Season the kale again with salt, pepper and freshly grated nutmeg, then serve together with the meat and Pinkel.