John Myers
Ingredients for 1 servings:
- 1 tsp kale, cooked
- 1 cm sausage (pee slice), peeled
- 1 pinch of medium-hot mustard
Instructions
Working time approx. 5 minutes; Total time approx. 5 minutes
This is a small greeting from the kitchen before the meal, also called Amuse Gueule or Amuse Bouche
When eating kale with friends, it’s traditional in northern Germany to undertake a long walk before enjoying it, which is supposed to work up a real appetite. When the group sits down at the table after this exertion, they usually expect to be served immediately. If the meal is being held in a restaurant, this is no problem if the time has been agreed upon in advance. However, if the meal is being held in a private household, where the host(s) have also participated in the walk, this doesn’t work. The potatoes, which are already peeled but still raw, must first be put on the boil and cooked, and the already cooked cabbage must be reheated. This takes about half an hour. So, what should be offered to guests in the meantime so they don’t get impatient? In this case, the kale and pinkel praline is a good option, or at least that’s what I called it, because it’s quick to make and provides an aha moment for guests. This bite consists of a teaspoon of kale covered with a pinkel disc. This is placed in a paper baking cup and heated briefly in the oven or microwave. Before serving, add a pinch of mustard to the cabbage slice, and you’re ready to serve. This only takes 5-10 minutes, as the cabbage is already cooked. Serve the baking dish on a saucer with a teaspoon for serving. At my house, this rustic “greeting from the kitchen” was very popular with guests and even stopped the first rumblings in their stomachs.
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