Pinkel with Kale

Ingredients

• 1.5 kg kale
• 3 onions
• 40 g clarified butter
• 4 Pinkel sausages (or more to taste)
• 4 cooking sausage
• 0.5 l meat broth (from the jar)
• 2 tbsp oatmeal flakes
• Salt
• pepper (ground)
• 0.5 tsp coarsely crushed allspice
• 600 g cooked potatoes (best from the day before)
• 2 tbsp butter

Instructions

1. 1.

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

2. 2.

   Pour hot meat broth over and cover; simmer gently for 30 minutes. Remove sausage and continue cooking kale for another hour. Dice potatoes and roast in hot butter, season with salt.

3. 3.

   After cooking time, bind kale with oatmeal flakes. Add sausage back in and season with salt, pepper, and allspice before serving. Serve with roasted potatoes.