John Myers
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Kale with Lungwurst
The perfect kale with lungwurst recipe with a picture and simple step-by-step instructions.
- 50 g Goose fat
- 50 g Diced pork belly
- 1 piece Red onion, diced
- 0,5 liter Clear meat bouillon (cubes)
- 450 g Kale frozen, chopped
- 1 tsp French mustard medium hot with garlic and parsley
- 1 tsp Salt and pepper
- 1 tsp Sugar
- 150 g 1 Scheibe Bauchspeck
- 200 g Floury potatoes, diced
- 200 g 2 St. Lungwurst
Info lungwurst
- Lungwurst is eaten in some parts of northern Germany and Silesia during the cold season. It is similar to Bregenwurst, Kohlwurst or Pinkel. Lungwurst is heavily smoked and is used for cabbage dishes or with legumes. Alternatively, Mettenden or Knacker can be used.
preparation
- Heat the lard moderately in a suitable casserole. Leave out the bacon cubes as you like and sauté the onion cubes. Deglaze with the hot stock. Add the kale and bring to a boil over medium heat, stirring regularly. Season to taste with the mustard and spices. Halve the pork belly and add to the cabbage. Let simmer for about 30 minutes. Add the potato cubes and simmer for another 20 minutes. Put the lung sausages in the cabbage 10 minutes before the end of cooking and cook gently, do not boil! Season again to taste. I also prepared triplets as boiled potatoes. You can do without it because there are already potato cubes in the kale.
Serving
- Arrange kale with a lungwurst, half a slice of cooked pork belly and triplets decoratively on preheated dinner plates and enjoy.
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