Kale with Pinkel Sausage

3.5
Average: 3.5 (2 votes)
(2 votes)
Kale with Pinkel Sausage
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram kale
2 onions
2 tablespoons clarified butter
4 Pinkel sausages
800 milliliters Beef broth
1 tablespoon medium hot Mustard
500 grams firm potatoes
salt
freshly ground peppers
ground allspice
grainy Mustard (for serving)
How healthy are the main ingredients?
kalepotatoMustardonionsaltMustard

Preparation steps

1.

Remove kale leaves from ribs. Rinse leaves well and blanch in plenty of salted boiling water, about 1 minute. Drain, rinse with cold water and drain well. Coarsely chop kale. Peel and dice onions.

2.

Fry onions in clarified butter until softened. Prick sausages several times with a toothpick. Add sausage and kale to the onions.

3.

Add broth, cover and cook over low heat about 20 minutes. Remove sausage and continue cooking kale another hour.

4.

Peel, wash and cut potatoes into bite-sized pieces. Cook potatoes in salted water, about 25 minutes. Return sausage to the kale, along with drained potatoes. Season with salt, pepper and allspice.

5.

Serve with mustard.