Pinkel and Braunkohl

Ingredients

• 1 kg fresh kale
• 2 onions
• 2 tbsp pork lard
• pepper (ground)
• 300 ml meat broth
• 200 g smoked meat
• 250 g smoked mett sausage
• 350 g Pinkel sausage (Bremen groats sausage)
• 2 tbsp oatmeal
• Salt
• cooked salted potatoes (for serving)

Instructions

1. 1.

   Clean the kale, separate leaves from stems and wash. Blanch in boiling water for 2 minutes, then remove and roughly chop. Peel and chop the onions, sauté them in a large pot with pork lard. Add the kale, season with pepper, and pour in meat broth. Simmer on medium heat for 30 minutes.

2. 2.

   Add the smoked meat and cook covered for another 15 minutes. Slice the mett sausage and add it with the Pinkel sausage; let simmer at low heat for 20 minutes. Stir in the oatmeal and allow to soak for 10 minutes. Season with salt and pepper, plate on dishes, and serve with salted potatoes.