in Germany

kale

updated

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Ingredients for 4 servings:

  • 1 kg smoked pork neck and one pork cheek
  • 4 sausages (cooked sausages)
  • 2 gr. can/n kale
  • 2 onions
  • 4 bay leaves
  • 2 tsp cinnamon, heaped
  • 6 tbsp mustard
  • 1 tsp nutmeg
  • 2 tbsp salt
  • 2 tbsp sugar
  • 1 tbsp pepper
  • 2 tbsp broth, granulated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Chop the onions and fry them, add kale, all the spices, and the meat (except the sausage), adding little or no water if possible! Cover and simmer for a good hour. Finally, just heat the sausages until they’re hot.

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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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