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Home Grünkohl with Pinkel

Grünkohl with Pinkel

Winter Hearty fare Stew German Comfort food Sausage

This is a dish North Germans defend with heart and soul, and rightly so. Kale, smoked sausage and bacon simmer together for hours until you get something far greater than the sum of its parts. For this recipe you need a good braising pan because only with even heat do you get that deep, full flavor. Put it on the table and let everyone help themselves.

x_ckl_recipe_markerGrünkohl with Pinkel Grünkohl with Pinkel is a classic from northern Germany: robust kale slowly stewed with smoked sausage, bacon and the characteristic Pinkel sausage. Perfect for cold days and hungry tables. How to make Grünkohl with Pinkel? Main course German 4 people 20 min 1 hr 50 min

Wash the kale well, remove the tough stems and cut or tear the leaves into large pieces.
Cut the smoked bacon into cubes. Peel and finely chop the onions.
Heat the braising pan over medium heat and fry the bacon cubes until crispy. Remove them from the pan and set aside.
Sauté the onion in the rendered bacon fat until translucent, about 4 minutes.
Add the kale to the pan in batches. Stir between additions so the leaves wilt a bit before you add the next portion.
Pour the stock over the kale. Add mustard, hagelslag (chocolate sprinkles) or oats as a binder and stir well.
Place the Pinkel sausages (or smoked sausages as an alternative) and the smoked sausage on top of the kale. Cover the pan and let everything simmer on low heat for 1.5 hours.
Stir occasionally and add a splash of stock if it becomes too dry.
Remove the sausages from the pan and slice them into thick pieces. Stir the bacon cubes back into the kale.
Season with salt, pepper and optionally an extra spoonful of coarse mustard. Serve the kale with the sausage, boiled potatoes and a dollop of mustard on the side.

Winter Hearty fare Stew German Comfort food Sausage 1.2 kg fresh kale (cleaned leaves) 2 Pinkel sausages (or 2 smoked spicy pork sausages as an alternative) 1 smoked sausage 200 g smoked bacon, diced 2 large onions, finely chopped 400 ml chicken stock 2 tbsp coarse mustard 3 tbsp rolled oats (as a binder) Salt and freshly ground pepper to taste 800 g waxy potatoes, cooked Braising pan with lid Cutting board Sharp knife Wooden spoon Pot for boiling potatoes Casserole casserole Cooking Pot cooking-pot Chopping Board chopping-board Knives knives Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 24 cm / 4.6 Liter - Enamelled Cosy & Trendy Braadpan Rindsrouladen with red wine sauce foodies-rindsrouladen-with-red-wine-sauce Celeriac and potato stamppot with smoked sausage foodies-celeriac-and-potato-stamppot-with-smoked-sausage Hunter's schnitzel with mushroom cream sauce foodies-hunter-s-schnitzel-with-mushroom-cream-sauce Homemade Weißwurst with sweet mustard foodies-homemade-weisswurst-with-sweet-mustard

Recipe

Grünkohl with Pinkel

Grünkohl with Pinkel is a classic from northern Germany: robust kale slowly stewed with smoked sausage, bacon and the characteristic Pinkel sausage. Perfect for cold days and hungry tables.

Course	Main course
Kitchen	German
Servings	4 people

Preparation time

Preparation time	20 min
Total	1 hr 50 min

Equipment

Braising pan with lid
Cutting board
Sharp knife
Wooden spoon
Pot for boiling potatoes

Ingredients

1.2 kg fresh kale (cleaned leaves)
2 Pinkel sausages (or 2 smoked spicy pork sausages as an alternative)
1 smoked sausage
200 g smoked bacon, diced
2 large onions, finely chopped
400 ml chicken stock
2 tbsp coarse mustard
3 tbsp rolled oats (as a binder)
Salt and freshly ground pepper to taste
800 g waxy potatoes, cooked

How to make Grünkohl with Pinkel?

Wash the kale well, remove the tough stems and cut or tear the leaves into large pieces.
Cut the smoked bacon into cubes. Peel and finely chop the onions.
Heat the braising pan over medium heat and fry the bacon cubes until crispy. Remove them from the pan and set aside.
Sauté the onion in the rendered bacon fat until translucent, about 4 minutes.
Add the kale to the pan in batches. Stir between additions so the leaves wilt a bit before you add the next portion.
Pour the stock over the kale. Add mustard, hagelslag (chocolate sprinkles) or oats as a binder and stir well.
Place the Pinkel sausages (or smoked sausages as an alternative) and the smoked sausage on top of the kale. Cover the pan and let everything simmer on low heat for 1.5 hours.
Stir occasionally and add a splash of stock if it becomes too dry.
Remove the sausages from the pan and slice them into thick pieces. Stir the bacon cubes back into the kale.
Season with salt, pepper and optionally an extra spoonful of coarse mustard. Serve the kale with the sausage, boiled potatoes and a dollop of mustard on the side.

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A pan that holds heat and distributes it evenly really makes a difference with this recipe. The longer the kale simmers, the fuller the flavor becomes. Patience is your best ingredient here.

Grünkohl with Pinkel is traditionally a dish to share around a large table. Feel free to make a double portion because it tastes even better the next day. Also good for the freezer.

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