John Myers
Ingredients for 6 servings:
- 2 cans of kale (from Lüders !!!important!!!)
- 40 g lard (goose fat, well-filled tablespoons)
- 500 g pork (smoked pork cheek)
- 1 large onion(s)
- Pepper, allspice, (plenty)
- 3 carnations
- Salt
- 1 tbsp mustard (lion mustard)
- oatmeal
- 1 kg potatoes, small firm
- 700 g smoked pork
- 10 sausages (cooked sausages, cabbage sausages)
- 2 tbsp sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
Peel and dice the onion. Cut the pork cheek into manageable pieces. Then add the kale, spices, onion, and mustard to a large pot and simmer for about 1-1.5 hours, stirring occasionally. If the mixture is too runny for your liking, simply add a handful of oatmeal (this will absorb the liquid). Let the kale cool overnight. The next day, you will have cooked small (but really small) firm potatoes in their jackets. When the potatoes are cold, peel them, brush them with a little (!) cooking oil, and bake them in the oven (convection oven) until crispy. You can also sprinkle some of the potatoes with sugar. If you have smoked pork, put it whole in the oven and cook it thoroughly for about 45 minutes. Then remove it from the bone and slice it. Place the sausages in the hot oven for about 10 minutes. Gently warm the kale. Now bring everything to the table and start eating. Afterward (and possibly even during the process), be sure to drink some clear, cold schnapps (aquavite or similar). It’s important to reheat the kale at least once.
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