Ostfriesische Grünkohl GERMANY kale with bacon, onions and sausages
Traditionally, kale is cut in East Friesland after the first frost, when the leaves are at their optimum, packed with vitamins and full of flavour.
Restaurants in north Germany (from Oldenburg to Hamburg) specialise in grünkohlessen (kale dishes) at this time. The usual accompaniment is either salted potatoes or fried potatoes, usually more popular.
The local sausages – known as pinkel – are made with pork, bacon, oatmeal, onions, sea salt and spices, and have a subtle smokey flavour.
- 3 litres hot water for kale + 1 litre hot water for cooking
- 1 kg kale, stalks and stems removed, washed
- 500 g onions
- 500 g smoked bacon, cut into thin strips
- 8 small beef-pork sausages / 4 pinkel sausages
- 90 g pork fat
- 45 g mustard
- 45 g oatmeal
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp sugar
Bring a large pot with the three litres of water to the boil, add the kale and simmer for five minutes. Remove kale, squeeze out the water, cut into thin strips. In a large frying pan heat the pork fat, and over a medium to low heat sauté the onions, about 15 minutes. Fry bacon in the onions for five minutes, mix in the kale. Add the mustard, oatmeal and sugar, cover with water. Cook for an hour, adding the sausages 20 minutes before the end of cooking. Season with black pepper and salt.
Bley Meat & Sausages (and Kale)
Mettenden Kale is a packaged ready-meal of kale, pork and sausage from Bley in Zeven, halfway between Bremen and Hamburg.
Featured ProductPINKEL (Sausage)