Kale with Kasseler and pork cheek
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
4
- 1 1/2 kg Kale
- 3 medium-sized onions
- 20 g clarified butter
- 1/8 l clear broth (instant)
- 300 g smoked pork cheek
- 4 discs (100 g each) Kasseler cutlet
- 2 (à 100g) Cooked sausages
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Sugar
Directions
- 1
Sort the kale, wash thoroughly, put it wet in a pot and let it fall together. Remove. Pick up the liquid. Coarsely chop the kale. Peel onions and cut into slices.
- 2
Heat clarified butter in a pot and sauté the onion slices in it. Add kale and deglaze with the stock and kale water and bring to the boil. Place the pork cheek on top and simmer for about 1 hour.
- 3
Add cured pork and cooked sausages and cook for another 15 minutes. Remove pork cheek and cooked sausage, cut into slices. Season the kale with salt, pepper and sugar and arrange on a plate with the meat and sausage.
- 4
Small roasted and sugared boiled potatoes taste good with it.
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