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Ingredients
for
4
Pinkel Sausages with Kale
50 min.
Time:
Ingredientsfor
- Ingredients
- 1 ½ kilograms Kale
- 3 onions
- 40 grams clarified butter
- 4 Pinkel sausages (or more to taste)
- 4 Boiled sausages
- ½ l hot Beef broth (from jar)
- 2 Tbsps Oats
- salt
- freshly ground peppers
- ½ tsp coarsely crushed allspice
- 600 grams leftover cooked potatoes
- 2 Tbsps butter
Preparation
1.
Tear the kale leaves from the stalk, remove the thick stalks and flat center veins, rinse the leaves well and blanch for 5 minutes in plenty of boiling salted water. Drain, rinse with cold water, drain well and finely chop. Peel the onions and dice. Heat the butter and saute the onions. Prick the sausages several times with a toothpick and add to the kale and the onions.
2.
Pour in the hot broth cook everything covered over low heat for 30 minutes. Remove sausage and kale and cook for one more hour. Cut the potatoes into small cubes, saute in butter and season with salt.
3.
At the end of cooking, mix the kale and the oatmeal and cook until thickened. Season the sausage with salt, pepper and allspice before serving and serve with cooked potatoes.