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Recipe for Gruenkohl mit Pinkel
Grünkohl mit Pinkel
(German Kale with Sausage and Bacon)
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Ingredients:
1 jar prepared kale
salt
1/2 pound Schaller & Weber Pinkelwurst
50g Stiglmeier Crackling Fat or Dr. Schlinck's Palmin – (approximately 2 tablespoons)
2 onions, diced
¼ liter beef broth
250g Schaller & Weber Double-Smoked Bacon or Kocher's Double-Smoked Bacon
1 large potato
white pepper
1 pinch ground nutmeg
2 packages Siegi’s Kassler Rippchen
assorted sausages of your choice. GermanDeli recommends Kocher's Bauernwurst, Siegi’s Kolbasse & Siegi’s Smoked Polish Sausage.


Preparation:
Break up Pinkelwurst sausage and pan-fry until browned. In a large pot sauté onions in crackling fat until they are tender. Add kale & cook for several minutes, while stirring. Add salt, beef broth and slab of bacon. Reduce heat & cover pot. Simmer for 5 minutes. Peel potato and grate. Add to pot. Remove bacon slab & keep it warm.

Season pot with salt, pepper and nutmeg to taste. Add Kassler and smoked sausages of your choice to the pot and let them heat up for 15 minutes. Cut bacon into large slices and serve on top of kale. Can also be served with Bratkartoffeln or boiled potatoes.

Recipe adapted from “Grünkohl mit Pinkel” from Konservenfabrik Lubella