in Germany

Kale with Bregenwurst, belly pork and smoked pork

updated

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Ingredients for 4 servings:

  • 1 kg kale
  • 2 m.-sized onion(s)
  • 1 tbsp lard
  • 1 liter of meat broth, or stock cubes for 1 liter of water
  • 4 sausages (brew sausages)
  • 4 slice(s) pork belly (belly meat), fresh
  • 4 slices of smoked pork
  • Salt
  • pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pull the kale from the stalks or peel it. Wash the pulled kale several times in clean water. Roughly chop the onions. Melt the lard in a large pot and fry the onions briefly, then add the kale. Once the cabbage has collapsed, add the stock. Season with pepper and a pinch of sugar. Cook the cabbage for about 50 minutes, then add the pork belly and smoked pork. After another 20 minutes, add the Bregenwurst to the pot and cook for another 20 minutes. At the end of the cooking time, season to taste with salt or pepper. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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