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🍽️ Classic Kale with Kasseler, Mettwurst Sausages and Potatoes

660 kcal · 120 min · 4 servings

Ingredients

• 4 slice/s bacon (at 60 g)
• 4 slice/s Kasseler chop(s)
• 4 Mettwurst ends (or/and Pinkel sausages)
• 1 kg kale (frozen)
• 2 tbsp clarified butter
• 2 onion/s (diced)
• 1 tbsp mustard
• 400 ml vegetable broth
• 2 tbsp potato flour (or oat flakes)
• 400 g potato/s (small, unpeeled!)
• 1 tbsp butter
• salt and pepper
• nutmeg

Instructions

1. 1. Place a large pot or a pan with a lid on the stove.
2. 2. Heat the ghee in it.
3. 3. Fry the onion cubes and bacon slices in it.
4. 4. Add the kale and let it cook briefly until it wilts slightly.
5. 5. Deglaze the mixture with half of the prepared broth.
6. 6. Add your preferred spices and a spoonful of mustard.
7. 7. Cook the kale for about 45 minutes with the lid closed.
8. 8. Add the Mettwurst sausages to the pot.
9. 9. If necessary, pour in a little more broth so the sausage does not dry out.
10. 10. Let everything simmer for another 30 minutes.
11. 11. Remove the pot from the heat and let the kale cool down and steep for at least a few hours, ideally overnight.
12. 12. Reheat the kale before serving.
13. 13. Add the Kasseler cutlets to the pot.
14. 14. Cook the cutlets for about 20 minutes so they remain juicy.
15. 15. Pour in a little more broth if necessary so that nothing burns at the bottom.
16. 16. Remove the Kasseler, Mettwurst sausages, and bacon from the pot and set them aside.
17. 17. Season the kale to taste.
18. 18. Thicken the sauce with potato powder until it reaches the desired consistency.
19. 19. Cook the potatoes in salted water.
20. 20. Toss the cooked potatoes in butter.
21. 21. Season the potatoes.
22. 22. Place the kale, Kasseler cutlets, Mettwurst sausages, and bacon on a plate.
23. 23. Serve the potatoes alongside.

Nutrition per serving

• kcal: 660
• Protein: 35 g · Fett/Fat: 40 g · Carbs: 45 g