John Myers
Ingredients for 4 servings:
- 1 kg kale (frozen)
- 250 g bacon, diced
- 2 onions
- 50 g goose fat
- 4 sausages (Mettwurst)
- 300 g pork belly
- 400 g Kassel salmon
- 750 ml meat broth
- salt and pepper
- Mustard
- 1 kg potatoes
- possibly oat flakes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Heat the goose fat in a large pot, fry the finely chopped onions and bacon cubes. Add the frozen kale, pour in the meat broth, and simmer for about 30 minutes. Now add the sliced pork belly and the pricked Mettwurst sausages (this will drain the fat). Simmer over low heat for about 2 hours. During this time, peel and dice the potatoes, then cook in salted water until tender. After 2 hours, remove the meat from the kale and stir in the cooked potato cubes. Season to taste and, if desired, thicken with oatmeal to reduce the liquid. Briefly brown the smoked pork in a pan and serve with mustard. Note: Double the grain broth… so add 2 teaspoons to 1/4 water. The stew tastes better after a day… then let the meat simmer in the broth and gently warm the stew… Briefly heat the smoked pork in the pan as usual.
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