Kale from Glins à la Sabine

Ingredients for 12 servings:

• 4 kg kale, frozen, roughly chopped
• 2 ½ kg potatoes, waxy
• 6 onions
• 2 ½ kg smoked pork from the nut
• 12 Mettenden (smoking) or Knacker
• 12 pee sausages
• 2 stock cubes
• 2 liters of water
• 6 tsp salt
• 2 tsp pepper
• 250 g oat groats

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours 30 minutes

First of all: For this Glinstedt specialty, we recommend using a pot or roasting pan with a capacity of at least 10 liters. First, bring about 2 liters of water to a boil with the stock cubes. Then add the frozen kale and mash it. Fold in the 0.5 kg pieces of the Nusskasler (nut-cured pork sausage) and season with salt and pepper. Add the peeled whole onions and bring to a boil. For an intense and hearty flavor, place 2 Rauchenden (smoked sausages) and 2 Pinkel (pinkel sausages) on top and simmer with the lid closed for about 1.5 hours over medium heat. Stirring is not necessary. While the kale is simmering, peel and halve the potatoes. After the kale has cooked for about 1 hour, place the remaining 10 Rauchenden (smoked sausages) and 10 Pinkel (pinkel sausages) in a separate pot with plenty of hot water, bring to a boil, and simmer for about 1 hour to reduce the fat content. After about 1.5 hours of cooking, check the kale’s doneness. The kale should still have a slight bite. Remove the smoked pork pieces, smoked sausages, and pinkel sausages from the kale, cover with aluminum foil, and keep warm in a preheated oven at 50°C. Stir the kale for the first time. If there is too much liquid, skim off any excess with a ladle and season with salt and pepper. Place the potatoes on top as boiled potatoes. To give the kale a certain creaminess, sprinkle the oat groats in the center of the kale, without touching the edges. Put the lid on and DO NOT STIR! While the potatoes, smoked sausages, and pinkel sausages are cooking, slice the smoked pork that has been kept warm in the oven. After about another 20 minutes, check whether the oat groats on the kale have become nice and translucent. When the oat groats are cooked, remove the pot from the heat and stir in the oat groats. Drain the potatoes. Arrange the smoked pork slices, smoked sausages and pinkel sausages on a platter and serve rustically.