John Myers
Contents
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Ingredients
- 1 kg Fresh kale
- 2 tbsp Lard
- 250 g 2 Onions
- 2 cloves of garlic
- 20 g 1 piece of ginger
- 1 Red chilli pepper
- 2 liter Clear broth (8 teaspoons instant broth)
- 2 tsp Salt
- 2 tsp Medium hot mustard
- 1 tsp Ground caraway
- 1 tsp Ground cumin
- 1 tsp Sambal oelek
- 300 g 2 fresh sausages
- 600 g Potatoes (for 2 people)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- Prague style roast pork / See my recipe: *)
- -
- Medium hot mustard for serving
Instructions
- Carefully clean the kale, strip / pluck off the leaf stalks, wash and drain well. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the lard (2 tbsp) in a large saucepan and fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes vigorously. Add the plucked kale, fry it briefly so that it collapses a little and deglaze / pour in the clear broth (2 liters). Season with salt (2 teaspoons), medium-hot mustard (2 teaspoons), ground cumin (1 teaspoon), ground cumin (1 teaspoon) and sambal oelek (1 teaspoon). Let everything simmer / boil for about 1.5 hours with the lid on. Peel and dice 2 sausages and add / fold in to the kale just before the end of the cooking time. Peel and wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain. Put approx. 200 g potatoes in the potato press, press into the kale and fold in. Add the other Brägenwurst to the kale and heat it up. Serve the kale with half a Brägenwurst each, a slice of Prague-style roast pork and potatoes with medium-hot mustard. *) Roast pork, Prague style
