Kale with pinkel

Name: Kale with pinkel
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Kale; 2 large onions; 50 g Lard; 200 g streaky smoked bacon; 2 discs Kasseler cutlet; 1 Pee; 4 small cooking sausages; 800 g boiled potatoes in the skin; 2 TABLESPOONS Oil; 50 g Sugar; 7-10 Tbsp black pepper; 7-10 Tbsp Salt

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Kale
2 large onions
50 g Lard
200 g streaky smoked bacon
2 discs Kasseler cutlet
1 Pee
4 small cooking sausages
800 g boiled potatoes in the skin
2 TABLESPOONS Oil
50 g Sugar
7-10 Tbsp black pepper
7-10 Tbsp Salt

Directions

1
Strip the kale from the stalks and wash thoroughly several times. Blanch in boiling water for about 2-3 minutes. Drain the cabbage on a sieve. Peel and chop the onions. Chop the kale finely.
2
Heat the lard in a pot and sauté the onion cubes in it. Add cabbage and braise for another 5 minutes. Stir occasionally. Add 1/4 litre water. Let kale braise in a closed pot for about 1 1/2 hours.
3
After 30 minutes, add the bacon and cook along. After another 30 minutes, add Kasseler, Pinkel and cooked sausages. Peel the jacket potatoes and cut into pieces. Heat oil in a pan and fry the potatoes in it.
4
Pour sugar over the potatoes and let them caramelize. Remove meat and sausage from the kale and keep warm. Season cabbage with salt and pepper. Arrange meat, sausage and kale in a bowl.
5
Sugar potatoes extra.