Kale Ammerland style

Ingredients for 6 servings:

• 2 jars of kale
• 6 sausages (cooked sausages)
• 6 sausages (Pinkel, Ammerländer)
• 2 sausages (Pinkel, Bremer for cooking), if necessary
• 1 package of oat groats
• 2 m.-sized onion(s)
• 1 piece(s) smoked belly
• 1 Kasseler
• salt and pepper
• Mustard
• n. B. beef broth
• n. B. water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

improved version

First, cover the meat and sausages with water in a large pot and bring to a boil. Then reduce the heat to low and simmer for about 45 minutes, until the meat is cooked. The Bremer sausages can be pricked to burst, but it’s not necessary; you can also omit them. Once the meat is cooked, it can be removed and set aside. I collect the broth in two measuring cups. The finely chopped onions can then be sautéed in the meat pot. Then add the drained kale, the grits, and the broth. I wouldn’t add all the broth at once; it’s better to add it gradually and see how the consistency develops. Bring the whole thing to a simmer and then simmer on low heat for about 1 hour, until the grits are tender. Season to taste with salt, pepper, and mustard; I prefer beef broth and mustard. I simply heat the meat in a covered casserole dish in the oven. I serve it with boiled potatoes, of course, and fried potatoes the next day.