Kale with smoked pork, cabbage sausages and pork cheek, served with sweet potatoes

Ingredients for 6 servings:

• 3 kg kale, frozen, roughly chopped or plucked
• 1 small pork cheek(s)
• 6 sausages (cabbage sausages)
• 3 ½ kg smoked pork, have the butcher remove the bones and take them with you
• 2 tsp salt
• n. B. Pepper, freshly ground
• 1 ½ tsp sugar
• 300 ml water
• 3 kg treble hooks, small
• 2 tbsp sugar
• oil

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 2 days 6 hours 30 minutes

Old family recipe

At first glance, this might seem like a very time-consuming recipe. But it’s really practical for the day of the kale dinner, since everything is pretty much ready and only the potatoes need to be turned. Preparing the kale completely the day before really infuses the flavor into the kale. Day 1: Thaw the kale in a roasting pan overnight. Place a towel underneath to absorb any condensation. Day 2: Place the pork cheek (I’ve never eaten it, but the fat that releases during cooking gives the kale a lot of flavor) at the bottom of the roasting pan. Arrange the kale around it and tuck the smoked pork bones into the kale. Add pepper (I turn it about 45 times with my hand mill), salt, sugar, and water. Simmer on the stovetop for 1.5 hours. Then scrape the meat from the bones and return the meat scraps to the kale. Place the sausages in the kale so that they are covered, and then place the smoked pork on top. Place the lid on the roasting pan and place in the oven at 175°C (top/bottom heat) for about 1.5 hours. Cook the new potatoes and then refresh them in ice water after 15-20 minutes. Peel the potatoes, spread them on a baking tray and let them steam for a day. Day 3: Cook the kale with all the meat on the stovetop for about an hour. Make sure there is enough liquid. Then place in the oven at 175°C (top/bottom heat) for 1.5 hours. Caramelize the sugar in a non-stick pan with oil and quickly add the potatoes. Caution: It will splatter a lot! After the initial heat, turn the heat down and let it brown slowly for about 2 hours. Turn it over carefully regularly. Add salt to taste at the end. We also serve mustard with various spiciness and, to finish, a spreader.