Kale with Mettwurst and potatoes from the Dutch oven

Ingredients for 4 servings:

• 1 large jar of kale, approx. 660 g
• 500 g potatoes
• 1 onion(s)
• 1 pack of bacon cubes, approx. 125 g
• 4 Mettwurst
• 500 ml broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel the onion and cut into strips. Peel the potatoes and cut into cubes about 1 cm in size. Spread the bacon cubes and onion strips on the bottom of the pot. Drain the kale and spread half of it over the bacon cubes and onions. Spread the potato cubes on top of the kale and cover with the remaining kale. Place the Mettwurst sausages on top and pour in the broth. Salt and pepper are not absolutely necessary, as the bacon cubes, broth, and sausages provide enough flavor. The pot is now fully loaded. I have a 4.5 l Dutch oven and everything fit in nicely. Spread 18 glowing briquettes or egg coals around. In my pot, 6 on the bottom and 12 on top were optimal. After about 30 minutes, pierce the Mettwurst sausages and turn them so the fat can flow into the potato and kale mixture. After 1 hour, the meal is ready.