Kale with Mettwurst, Kasseler and roast potatoes

Name: Kale with Mettwurst, Kasseler and roast potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.5 kg cleaned kale; 2 Onions; 800 g detached pork chop; 30 g Lard; 1/4 - 3/8 l Vegetable broth (instant); 800 g small waxy potatoes; 4 Cooked sausages; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.5 kg cleaned kale
2 Onions
800 g detached pork chop
30 g Lard
1/4 - 3/8 l Vegetable broth (instant)
800 g small waxy potatoes
4 Cooked sausages
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the kale and blanch briefly in boiling water in portions. Pour the cabbage onto a sieve, let it cool down a bit and chop it. Peel and halve onions and cut them into slices.
2
Wash the meat. Heat lard in a pot. Brown the onions in it. Add cabbage, 1/4 litre stock and pork loin, bring to the boil and braise in a closed pot for about 1 hour. Wash the potatoes and cook in boiling water for about 20 minutes.
3
20 minutes before the end of the cooking time add cooked sausages to the kale and possibly add 1/8 litre stock. Drain potatoes, rinse, peel and dice coarsely. Heat clarified butter in a pan. Fry the potatoes until golden brown while turning, season with salt and pepper.
4
Remove the smoked pork from the kale and cut into slices. Season the kale to taste and arrange on plates with smoked pork loin, cooked sausage and potatoes. Serve with mustard.