Kale plate with Kasseler

Name: Kale plate with Kasseler
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1.5 kg cleaned kale; 3 Onions; 60 g Lard; 800 g sprung Kasselernacken; 1 kg small, waxy potatoes; 40 g porridge; 4 cooked sausages (Mettenden, à approx. 80 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Icing sugar; 1-2 TEASPOONS Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1.5 kg cleaned kale
3 Onions
60 g Lard
800 g sprung Kasselernacken
1 kg small, waxy potatoes
40 g porridge
4 cooked sausages (Mettenden, à approx. 80 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Icing sugar
1-2 TEASPOONS Sugar

Directions

1
Sort the kale, wash thoroughly and drain. Blanch the kale in portions in boiling water for about 5 minutes. Drain, rinse with cold water, drain and let cool off
2
Coarsely chop the kale. Peel onions and cut into strips. Heat 30 g lard in a pot, fry onions in it. Add kale and simmer for about 20 minutes at medium heat, stirring occasionally, adding about 200 ml water. Add the smoked pork, pour in approx. 500 ml water and bring to the boil. Simmer covered over medium heat for about 1 hour. Meanwhile wash the potatoes and cook in boiling water for about 15 minutes. Drain, rinse with cold water and peel
3
Stir the porridge into the cabbage. Place the cooked sausages on top and braise for another 45 minutes. Heat 15 g lard in a large pan, fry half of the potatoes in it while turning them golden brown. Season with salt and pepper, sprinkle with 1 tablespoon icing sugar and caramelise. Place in a bowl and keep warm in the oven. Fry the remaining potatoes in 15 g lard in the same way, dust with 1 tbsp. icing sugar and caramelise
4
Slice the smoked pork loin. Season the kale with salt, pepper and sugar. Arrange cabbage, Kasseler and sausages on a plate and serve with potatoes. Serve with mustard