Kale with Pinkel sausage
The northern winter classic: long-braised kale, Kassler, Pinkel sausage and fried potatoes.
- Time
- 2 h 30 min
- Effort:
- medium
- Origin
- Northern Germany
- Season
- winter
- classic
- meat
- hearty
- batch-cook
- Sunday
Ingredients for 6 portions
1½ kgkale
2onions
3 tbsplard
500 mlvegetable stock (instant)
600 gKassler (cured pork)
4Pinkel sausages
2smoked Mettwurst
3 tbsprolled oats
1 tbspmedium mustard
1 kgpotatoes
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Celery
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 6 portions per recipe.
| Energy | 680 kcal |
|---|---|
| Protein | 48.2 g |
| Fat | 26 g |
| Carbohydrates | 50.4 g |
| of which sugar | 10.6 g |
| Fibre | 26 g |
| Salt | 6.6 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Strip the kale from the stalks, wash thoroughly, blanch briefly and chop roughly.
- 2
Sweat the onions in the lard, add the kale, pour in the stock.
- 3
Lay the Kassler on the kale and braise gently for 90 minutes.
- 4
Add the Pinkel and Mettwurst for the last 30 minutes, stir in the oats and mustard.
- 5
Season with salt and pepper, serve with fried or boiled potatoes.