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Home Grünkohl met Pinkel

Winter Hearty fare Stew German Comfort food Sausage

This is a dish Northerners defend with heart and soul, and rightly so. Kale, smoked sausage and bacon simmer together for hours until you get something far greater than the sum of its parts. For this recipe you need a good Dutch oven, because only with even heat do you get that deep, full flavor. Put it on the table and let everyone serve themselves.

x_ckl_recipe_markerGrünkohl met Pinkel Grünkohl met Pinkel is a classic from Northern Germany: hearty kale slowly braised with smoked sausage, bacon and the characteristic Pinkel-worst. Perfect for cold days and hungry tables. How to make Grünkohl met Pinkel? Main course German 4 people 20 min 1 hr 50 min

Wash the kale well, remove the tough stems and cut or tear the leaves into large pieces.
Cut the smoked bacon into cubes. Peel and finely chop the onions.
Heat the Dutch oven over medium heat and fry the bacon cubes until crispy. Scoop them out of the pan and set aside.
Cook the onion in the rendered bacon fat until translucent, about 4 minutes.
Add the kale to the pan in batches. Stir in between so the leaves wilt slightly before you add the next portion.
Pour the stock over the kale. Add mustard, hagelslag (chocolate sprinkles) or oats as a binder and stir well.
Place the Pinkel-worst (or smoked sausages as an alternative) and the smoked sausage on top of the kale. Cover the pot and let everything simmer on low heat for 1.5 hours.
Stir occasionally and add a splash of stock if it becomes too dry.
Remove the sausages from the pot and slice them into thick rounds. Stir the bacon cubes through the kale.
Season with salt, pepper and, if desired, an extra spoonful of coarse mustard. Serve the kale with the sausage, boiled potatoes and a dollop of mustard on the side.

Winter Hearty fare Stew German Comfort food Sausage 1.2 kg fresh kale (cleaned leaves) 2 Pinkel-worsten (or 2 smoked spicy pork sausages as an alternative) 1 smoked sausage 200 g smoked bacon, diced 2 large onions, finely chopped 400 ml chicken stock 2 tbsp coarse mustard 3 tbsp oats (as a binder) Salt and freshly ground pepper to taste 800 g waxy potatoes, cooked Dutch oven with lid Cutting board Sharp knife Wooden spoon Pot for boiling potatoes Casserole casserole Cooking Pot cooking-pot Chopping Board chopping-board Knives knives Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 24 cm / 4.6 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Rindsrouladen met rode wijnsaus foodies-rindsrouladen-met-rode-wijnsaus Celeriac and potato stamppot with smoked sausage foodies-knolselderijstamppot-met-rookworst Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus Homemade Weißwurst with sweet mustard foodies-zelfgemaakte-wei-wurst-met-zoete-mosterd

Recipe

Grünkohl met Pinkel

Grünkohl met Pinkel is a classic from Northern Germany: hearty kale slowly braised with smoked sausage, bacon and the characteristic Pinkel-worst. Perfect for cold days and hungry tables.

Course	Main course
Kitchen	German
Servings	4 people

Preparation time

Preparation time	20 min
Total	1 hr 50 min

Equipment

Dutch oven with lid
Cutting board
Sharp knife
Wooden spoon
Pot for boiling potatoes

Ingredients

1.2 kg fresh kale (cleaned leaves)
2 Pinkel-worsten (or 2 smoked spicy pork sausages as an alternative)
1 smoked sausage
200 g smoked bacon, diced
2 large onions, finely chopped
400 ml chicken stock
2 tbsp coarse mustard
3 tbsp oats (as a binder)
Salt and freshly ground pepper to taste
800 g waxy potatoes, cooked

How to make Grünkohl met Pinkel?

Wash the kale well, remove the tough stems and cut or tear the leaves into large pieces.
Cut the smoked bacon into cubes. Peel and finely chop the onions.
Heat the Dutch oven over medium heat and fry the bacon cubes until crispy. Scoop them out of the pan and set aside.
Cook the onion in the rendered bacon fat until translucent, about 4 minutes.
Add the kale to the pan in batches. Stir in between so the leaves wilt slightly before you add the next portion.
Pour the stock over the kale. Add mustard, hagelslag (chocolate sprinkles) or oats as a binder and stir well.
Place the Pinkel-worst (or smoked sausages as an alternative) and the smoked sausage on top of the kale. Cover the pot and let everything simmer on low heat for 1.5 hours.
Stir occasionally and add a splash of stock if it becomes too dry.
Remove the sausages from the pot and slice them into thick rounds. Stir the bacon cubes through the kale.
Season with salt, pepper and, if desired, an extra spoonful of coarse mustard. Serve the kale with the sausage, boiled potatoes and a dollop of mustard on the side.

Cooking mode Prevents your screen from going to sleep

A pan that retains heat and distributes it evenly really makes the difference in this recipe. The longer the kale simmers, the fuller the flavor becomes. Patience is your best ingredient here.

Grünkohl met Pinkel is traditionally a dish to share at a large table. Feel free to make a double portion because it tastes even better the next day. Also good for the freezer.

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