Kale with sausage in a jar

Ingredients for 3 servings:

• 1.2 kg kale
• 300 g smoked bacon
• 3 Knackwurst, Bauernbratwurst or similar
• 1 large onion(s)
• some caraway
• n. B. spice(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

simply pre-cook and preserve, approx. 3 jars

For the jars, I use pickle or vegetable jars with a capacity of around 600-700 ml. Wash the jars thoroughly and set aside. Wash, blanch, and finely chop the kale, or carefully thaw the equivalent amount (400 g per jar) of frozen kale. Cut the bacon into strips or cubes and render the fat until lightly browned, then set aside. Finely chop the onion and brown it as well. Cut the smoked sausage (use whatever you like to eat yourself) into large pieces. Now divide the kale, bacon, including the rendered fat, and onion evenly among the jars, about 2/3 full. Season everything with a little caraway and spices to taste, if desired. Place a piece of sausage on top of the kale in each jar and add some kale on top. Press everything in well to let the air out. Put the lid on and tighten it by hand. Boil the jars in a preserving machine or in a steamer (oven, steamer) at 100°C for about 80 minutes. The cabbage will be thoroughly cooked this way, so pre-cooking is not necessary. Let the jars cool for a while in the oven or preserving pan and then remove them. This recipe is suitable for anyone who likes kale but doesn’t want to spend the time preparing it, or for anyone who only has a few people over and therefore doesn’t want the effort of making a large pot. One jar is a generous portion. It will keep for over 6 months, probably over a year. If you fancy kale, simply heat up a jar and add potatoes or bread.