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🍽️ Kale with homemade vegetarian Pinkel sausages and caramelized potatoes

661 kcal · 30 min · 4 servings

Kale with homemade vegetarian Pinkel sausages and caramelized potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Carefully break the kale leaves off the tough stems.
  2. 2. Cut off the thick, woody stem ends with a knife.
  3. 3. Make a flat cut along the central rib on each side to open up the leaf.
  4. 4. Wash the leaves thoroughly under running water.
  5. 5. Shake the leaves dry so that no water remains on them.
  6. 6. Peel the onions and remove the outer layers.
  7. 7. Dice the onions into very small pieces.
  8. 8. Set aside about 100 grams of the diced onions.
  9. 9. Place the remaining onions together with 100 grams of ghee and buckwheat groats into a bowl.
  10. 10. Knead the mixture vigorously by hand until it is well combined.
  11. 11. Season the mixture generously with salt and black pepper.
  12. 12. Fill the mixture into empty paper tea bags.
  13. 13. Shape the filled bags into cylindrical sausages, known as Pinkel.
  14. 14. Tie the ends of the tea bags securely with kitchen twine.
  15. 15. Heat the remaining ghee in a large pot or skillet.
  16. 16. Add the reserved 100 grams of diced onions to the hot fat.
  17. 17. Sauté the onions over medium heat until they are soft and translucent.
  18. 18. Add the prepared kale to the onion mixture gradually.
  19. 19. Sear the kale briefly so that it absorbs the flavors.
  20. 20. Deglaze the vegetables with vegetable broth.
  21. 21. Bring the liquid to a boil.
  22. 22. Carefully place the vegetarian Pinkel sausages into the pot with the kale.
  23. 23. Let everything simmer gently over low heat for about 45 minutes.
  24. 24. While the kale cooks, wash the potatoes thoroughly under running water.
  25. 25. Place the potatoes in a pot and cover them with water.
  26. 26. Cook the potatoes covered for 15 to 20 minutes until tender.
  27. 27. Drain the cooking water.
  28. 28. Rinse the potatoes under cold water to stop the cooking process.
  29. 29. Peel the cooled potatoes.
  30. 30. Let the peeled potatoes cool down slightly before proceeding.
  31. 31. Heat rapeseed oil in a non-stick frying pan.
  32. 32. Fry the potatoes over medium heat for 5 to 10 minutes until golden brown.
  33. 33. Shake the pan frequently or turn the potatoes to ensure even browning.
  34. 34. Season the potatoes with salt and pepper.
  35. 35. Sprinkle raw cane sugar evenly over the potatoes.
  36. 36. Continue frying until the sugar melts and caramelizes.
  37. 37. The potatoes are ready when they are golden brown and the sugar is liquid and glossy.
  38. 38. Carefully lift the vegetarian Pinkel sausages out of the kale.
  39. 39. Stir oat flakes into the hot kale.
  40. 40. Let the oat flakes come to a brief boil to soften.
  41. 41. Season the kale with salt, pepper, and allspice (piment).
  42. 42. Carefully remove the Pinkel sausages from the tea bags.
  43. 43. Serve the kale together with the Pinkel sausages and the caramelized potatoes.

Nutrition per serving