Kale with smoked pork, mettwurst and potatoes

Ingredients for 4 servings:

• 4 slices of bacon (60 g each)
• 4 slices of Kasseler cutlet(s)
• 4 Mettenden or/and Pinkelwurst
• 1 kg kale, frozen
• 2 tbsp clarified butter
• 2 onions, diced
• 1 tbsp mustard
• 400 ml vegetable stock
• 2 tbsp potato flour or oat flakes
• 400 g potatoes, small, unpeeled!
• 1 tbsp butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours

Place the roasting pan on the heat and heat the clarified butter. Brown the diced onion and bacon slices in it. Add the kale and let it cook slightly. Deglaze with half of the stock, add the spices and mustard. Cook with the lid on for a good 45 minutes, then add the sausages. Add a little more stock if necessary. Cook for another 30 minutes. The kale tastes best if it is left to simmer overnight without heat (at least a few hours, so that the full flavor of the sausages and cabbage can develop). Then return the kale to the heat and only then add the smoked pork chops. Cook for about 20 minutes so they don’t become too dry. Add a little more stock if necessary to prevent burning. Season again before serving. Remove the smoked pork, Mettwurst, and bacon from the roasting pan and thicken the kale with potato powder. Cook the potatoes in salted water and toss in butter. Season. Place the kale, smoked pork chops, mettwurst and bacon on a plate and arrange the potatoes next to them.