John Myers
Kale Stew with Nuremberg Sausages
The perfect kale stew with nuremberg sausages recipe with a picture and simple step-by-step instructions.
- 200 g Fresh, plucked kale
- 1 pack Nuremberg grilled sausages 7 pieces / 150 g (here: from ALDI North)
- 200 g Waxy potatoes
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 2 tbsp Olive oil
- 1,2 liter Clear broth (2 tbsp instant)
- 1 tsp Salt
- 1 tsp Colored pepper
- 1 tsp Rubbed marjoram
- 1 tsp Medium hot mustard
- 1 Strong pinch of nutmeg
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Carefully clean / pluck the kale. Peel and dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic cloves. Clean, wash and finely dice the chilli pepper. Cut the sausages into slices. Put olive oil (2 tbsp) in a large, tall saucepan and fry the sausage slices in it. Add the onion cubes, garlic clove cubes and chilli pepper cubes and stir fry briefly. First add the potato cubes and then the plucked kale, fry briefly and deglaze / pour on with the broth (1.2 liters). Season with salt (1 teaspoon), colored pepper (1 teaspoon), rubbed marjoram (1 teaspoon), medium-hot mustard (1 teaspoon) and nutmeg (1 big pinch) and simmer / cook with the lid closed for about 25 minutes. Season with coarse sea salt from the mill and colored pepper from the mill and serve.
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