Mettwurst with Kale Vegetables

Ingredients

• 1.5 kg fresh kale
• Salt
• 3 onions
• 40 g clarified butter
• 4 raw mettwursts
• 400 ml meat broth
• 2 tbsp oatmeal flakes
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 0.5 tsp coarsely crushed piment

Instructions

1. 1.

   Break the kale leaves from the stems, cut off the thick stems, slice the leaf tips flat in the middle, wash the leaves well and blanch them in plenty of boiling salted water for 5 minutes. Drain, shock with cold water, let drain thoroughly and chop finely. Peel and dice the onions. Heat the clarified butter and sauté the onions. Cut the sausage into large pieces, pierce several times with a toothpick and add it to the kale with the onions.

2. 2.

   Pour in hot meat broth and cover; simmer gently for 30 minutes. Remove the sausage and cook the kale for 1–1.5 hours. At the end of cooking, bind the kale with the oatmeal flakes. Add the sausage back in and season with salt, pepper, nutmeg and piment before serving.