Pinkel mit Kohl (Kale with sausages)

1 can Kale
2 Tbsp. lard or butter
2 medium onions, chopped
1 cup of beef stock
salt and pepper
1 tsp. sugar
3/4 pound lean bacon
1 Pinkelwurst, broken up and sautéed until lightly browned
Several links of your favorite pre-cooked sausage or bratwurst (you can add a variety of sausage if you choose)
4 tsp. rolled oat flakes


Heat the fat in a large pot. Sauté the onions in the fat for a couple of minutes, then add the canned kale and allow it to cook somewhat while stirring constantly. Pour in a small amount of stock, add salt and sugar, and simmer gently for at least 30 minutes.

Place the bacon on top of the kale and cook for another 15 minutes, covered.  Remove the bacon if desired. 

Add the cooked Pinkel and other sausage and cook covered for a good 25 minutes over low heat. Stir in the rolled oat flakes and leave on heat for 5 more minutes, until the oat flakes have had time to bind the cooking liquid into a sauce for the kale.

Wait until the dish is brought to the table before you slice the bacon and wurst. Dont forget to serve German mustard with this hearty meal. Enjoy!