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Ingredients
for
4
Kale with Pinkel Sausage
20 min., ready in 2 h. 10 min.
Time:
Ingredientsfor
- Ingredients
- 1 kilogram Kale
- 2 onions
- 2 Tbsps clarified butter
- 4 Pinkel sausages
- 800 milliliters Beef broth
- 1 Tbsp medium hot Mustard
- 500 grams firm potatoes
- salt
- freshly ground peppers
- ground allspice
- grainy Mustard (for serving)
Preparation
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.