Kale with cooked sausage and Kasseler

Name: Kale with cooked sausage and Kasseler
Yield: 1
Ingredients: 2 Bag (à 1 kg) cleaned kale; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 3 Onions; 4 TABLESPOONS clarified butter; 2 TEASPOONS Meat broth (instant); 1.2-1.5 kg Kasselerkotelett (with bone); 1.2 kg small potatoes (e.g. triplets); 6 Cooked sausages; 7-10 Tbsp Mustard

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 Bag (à 1 kg) cleaned kale
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
3 Onions
4 TABLESPOONS clarified butter
2 TEASPOONS Meat broth (instant)
1.2-1.5 kg Kasselerkotelett (with bone)
1.2 kg small potatoes (e.g. triplets)
6 Cooked sausages
7-10 Tbsp Mustard

Directions

1
##Select the kale##, pluck from the thick veins of the leaves and wash well. Blanch in plenty of boiling salted water in portions for 2 minutes. Drain, quench and let drain.
2
Roughly chop the cabbage. ##peel and chop the onions## Heat 2 tbsp. clarified butter in a large pot. Brown the onions in it. Stir in cabbage. Add stock and 400 ml water, bring to the boil.
3
Wash the cured pork and put it on the cabbage. Cover and cook for 1 1/2 hours, stirring from time to time. If necessary, add 1/8-1/4 l hot water to prevent the cabbage from burning.
4
##Potatoes## with skin covered cook 18-20 minutes. Then drain, rinse with cold water and leave to cool slightly. Fold the cooked sausages into the cabbage about 30 minutes before the end of the cooking time, cover and cook with the lid on.
5
Peel the potatoes. Heat 2 tablespoons of clarified butter in a large pan. Add the potatoes and sprinkle with 1-2 tbsp. sugar. Fry for about 10 minutes until golden brown and crispy. Season with salt and pepper.
6
Lift out the cured pork. Cut the meat in pieces from the bone. Cut the sliced pork loin into slices. Season kale with salt, pepper, sugar and 2-3 teaspoons of mustard. Arrange everything, add mustard.