in Germany

Kale with pear and sausages

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Ingredients for 4 servings:

  • 1 kg kale
  • 2 small onions
  • 3 tbsp clarified butter
  • salt and pepper
  • 1 pinch(s) allspice
  • 2 tsp mustard, medium hot
  • 2 pears, ripe
  • 250 ml vegetable stock
  • 16 small grilled sausages

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 25 minutes

delicious North German specialty

Clean and wash the kale, roughly chop it, and cook it in boiling water for 20 minutes. Place it in a colander and drain. Finely dice the onions and fry them in 2 tablespoons of hot clarified butter. Add the cabbage and season with salt, pepper, allspice, and mustard, and braise briefly. Peel, quarter, and core the pears. Cut them into thick slices and mix them with the cabbage. Gradually add the vegetable stock, cover, and cook for 40 minutes. Fry the sausages in the remaining clarified butter until browned. Serve with the kale and boiled potatoes and a beer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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