Winter kale pot

Ingredients for 6 servings:

• 1.4 kg Kasseler neck
• ½ kg Kasseler ribs
• 200 g bacon, streaky
• 100 g bacon, fattier
• 3 jars of kale
• 6 Knackwurst or Mettenden
• 3 sausages (lung sausages)
• 5 m.-sized onion(s)
• 6 m.-sized potatoes
• 2 tbsp goose fat
• some oil
• nutmeg
• salt and pepper
• 250 ml cream or sour cream

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 17 hours

Party fork stew, warming and filling, very suitable for winter parties

Prepare the kale at least one day in advance as follows: Remove the smoked pork neck from the bone, cut the fatty bacon into brunoise cubes (small), and cut the streaky bacon into large cubes. Briefly fry the smoked pork in oil on all sides, not too hot, and set aside for the next day. Fry all the bacon in the oil, then add the roughly diced onions and sauté. Add the kale and mix everything together. Add pepper and nutmeg, but no salt (the salt comes from the smoked pork bones and ribs). Add the smoked pork bones and ribs and add enough water to cover all the bones in the kale. Simmer over low heat for several hours. The longer the better, adding more water if necessary. The next day, add the kale and add the smoked pork piece to cook. Boil the peeled, roughly diced potatoes in salted water for 10 minutes. Cut the sausages and lung sausages into large slices (only if desired; they can also be left whole). Season the kale to taste and thicken with cream or sour cream, if desired. Add the sausages and potatoes to the kale and finish cooking. To serve, you can cut the smoked pork into bite-sized pieces, or each guest can have a slice of smoked pork on top (depending on preference).