John Myers
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Kale with Meat-sausage Mix and Potatoes
The perfect kale with meat-sausage mix and potatoes recipe with a picture and simple step-by-step instructions.
Meatsoup:
- 4 liter Water
- 900 g Pork neck with bone
- 570 g Kassler salmon
- 380 g Pork belly
- 100 g 1 ungeschälte Zwiebel
- 2 piece Bay leaves
- 10 piece Black peppercorns
- 5 piece Allspice grains
Kale:
- 825 g 1 Kg frischer Grünkohl, geputzt/gezupft
- 200 g 2 Zwiebeln
- 2 piece Garlic cloves
- 2 tbsp Sunflower oil
- 4 liter Meatsoup
- 1 tbsp Medium hot mustard
- 1 tbsp Vegetable broth from ANKERKRAUT
Kale with meat and sausage.Mix:
- Cooked kale
- Boned boiled pork neck
- Cooked smoked salmon
- Boiled pork belly
- 2 150 g each Smoked Bregen sausages
- 2 150 g each Brewed Bregen sausages
Potatoes:
- 500 g Potatoes (8 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- Medium hot mustard
- Coarse sea salt from the mill
Meatsoup:
- Wash the pork neck, smoked pork salmon and pork belly and pat dry with kitchen paper. Fill a large saucepan with water (4 liters), add the pork neck, smoked salmon, pork belly, an unpeeled onion, 2 bay leaves, 10 black peppercorns and 5 allspice grains and simmer / cook for about 5 hours. Remove the meat with a ladle and remove the bones from the pork neck and belly. Transfer the meat stock through a sieve to another saucepan.
Kale:
- Clean / pluck the kale, wash and drain well. Peel and dice the onions. Peel and finely dice the garlic cloves. Heat sunflower oil (2 tbsp) in the large, tall saucepan and fry the onion cubes with the garlic clove cubes in them. Add the kale and deglaze / pour over the entire meat stock (approx. 4 liters). Add medium hot mustard (1 tbsp) and instant vegetable stock (1 tbsp) and simmer / cook for 3 hours with the lid on.
Kale with a meat and sausage mix:
- Add the cooked meat (boneless pork neck, smoked salmon and boneless pork belly) and the Bregenwurst sausages (2 smoked and 2 scalded) to the kale and simmer for another 30 minutes. Remove the meat and the Bregenwurst sausages. Cut the meat into slices and bake the pork belly slices in the oven for about 10 minutes using the grill function. Keep the meat with the Bregenwurst sausages in the oven at 50 ° C until serving.
Potatoes:
- Peel and wash the potatoes, grind them in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve green cabbage, meat and sausage mix (pork neck, smoked pork, smoked salmon and pork belly and Bregen sausages) and potatoes. Serve with medium-hot mustard and coarse sea salt from the mill.
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