Kale with Pinkel Sausage (Grünkohl mit Pinkel) — North German Winter Stew

• 1.2 kgcurly kale (stems removed and leaves chopped)
• 4Pinkel sausages (traditional oat-studded Pinkelwurst)
• 2smoked Mettwurst sausages
• 450 gKasseler pork loin (smoked cured pork)
• 150 gsmoked pork belly (Bauchspeck, diced)
• 2yellow onions (finely diced)
• 25 glard
• 750 mllow-sodium beef stock
• 30 grolled oats (helps mimic the grainy body of traditional Pinkel)
• 15 gGerman medium-hot mustard
• 18 gfine sea salt (6 g for the stew and 12 g for boiling potatoes)
• 1 tspblack pepper (freshly ground)
• 0.25 tspground nutmeg
• 900 gwaxy potatoes (small Salzkartoffeln-style potatoes, peeled)
• 2 lwater (for boiling potatoes)

Instructions

1. 1

   Wash the kale thoroughly in two changes of cold water, because winter kale often holds grit in the curled leaves. Bring a large pot of water to a boil, blanch the kale for 3 minutes, drain it well, and chop it again so the Gruenkohl cooks evenly.

2. 2

   Melt the lard in a heavy Dutch oven over medium heat and add the diced smoked pork belly. Cook for 6 minutes until the Bauchspeck releases its fat, then add the onions and cook for 8 minutes until soft but not deeply browned.

3. 3

   Add the chopped kale to the pot in handfuls, stirring after each addition so it wilts into the onion and bacon fat. Pour in the beef stock, then stir in the rolled oats, mustard, 6 g salt, black pepper, and nutmeg.

4. 4

   Nestle the Kasseler, Pinkelwurst, and Mettwurst into the kale so the sausages are mostly covered but not crushed. Cover the pot and simmer gently for 75 minutes, keeping the heat low enough that the wurst does not burst.

5. 5

   While the stew simmers, put the peeled potatoes in a saucepan with 2 l water and 12 g salt. Bring to a boil, then cook for 18 to 22 minutes until tender, drain well, and keep warm for serving as Salzkartoffeln.

6. 6

   Lift out the Kasseler and sausages, slice the pork and Pinkel into generous portions, and stir the kale to check its consistency. If the Gruenkohl is too loose, simmer it uncovered for 8 minutes; if it is too thick, add 60 ml water and stir well.

7. 7

   Serve the kale in deep warm bowls with slices of Kasseler, Pinkelwurst, Mettwurst, and the boiled Kartoffeln alongside. Offer extra German mustard at the table, because its sharpness balances the rich smoked pork and dense winter greens.