Kale and Sausage Pot
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
- Ingredients
- 250 grams smoked Bacon
- 1 ⅕ kilograms Kale
- salt
- 3 onions
- 40 grams clarified butter
- 3 bay leaves
- ½ l Beef broth
- 1 tsp Caraway
- 1 Tbsp medium hot Mustard
- 500 grams Pinkel sausage (or sausage)
- freshly ground peppers
- ½ tsp crushed allspice
- 4 Sausage
- 2 Tbsps vegetable oil
Preparation steps
1.
Cut the bacon into finger-thick slices, then in pieces. Remove the stalks from kale, rinse leaves and blanch leaves for 5 minutes in boiling salted water. Remove, rinse with cold water and drain well. Peel the onions and chop roughly. Heat clarified butter in a large saucepan and sauté the onions. Chop kale and add to the pan. Add bacon and bay leaves. Pour in the hot broth, sprinkle with caraway seeds, cover and cook over low heat for 1.5 hours.
2.
20 minutes before end of cooking stir in the mustard and sausage, poking several times with a fork. Close the lid and cook. Season well with salt, pepper and allspice. Cook other sausages in a pan in hot oil until brown. To serve, place on the kale mixture.
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