John Myers
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Kasseler with Kale and Potatoes
The perfect kasseler with kale and potatoes recipe with a picture and simple step-by-step instructions.
- 1 Pc. Kasseler 500g cooked or raw
- 500 ml Water
- Salt pepper
- 1 Potato
- 1 tbsp Fat to fry
- 1 tbsp Flour
Kale
- 1 large bag Kale fresh, 500g
- 0,1 L Water cold
- 3 tbsp Bacon fat
- 2 Onions
- 1 L Water
- 1 Potato
- Semolina
garnish
- Potatoes
- First to the meat, the fastest way is when you take a piece of cooked smoked pork. You only need to fry the piece briefly on both sides in the fat. Peel an onion and cut into 4 parts and add to the meat, then pour in the 500ml of water, add a little salt and pepper. Briefly bring to the boil.
- Mix the flour with the cold water and incorporate into the sauce. Bring to the boil again, then remove from the stove.
- When you have bought a piece of raw meat that should be fried properly in the fat, a little pepper, add the onion and brown it, add the water and a peeled, chopped potato and cook on a low heat. when it is done, remove the meat and puree the sauce with the potato using the blender. The potato does the binding and you don’t need any flour.
- For the kale: cut the cabbage into small pieces and boil in 1 liter of water.
- Peel and finely dice the onion, peel and chop the potatoes. Heat the bacon fat and sauté the onion and potatoes in it. Add everything to the kale and cook until cooked. If there is still a little water in the cabbage at the end and this is not desired, simply stir in a little semolina, salt and pepper.
- I usually add boiled potatoes as a side dish.
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