Entree: Germany – Hamburg & North Sea – Grünkohl mit Pinkel (Traditional north German stewed curly kale braised with smoked Pinkel sausage and pork)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 2 tbsp (30 ml) lard or vegetable oil
- 8 oz (225 g) smoked bacon or salt pork, diced
- 2 medium onions, finely chopped (about 10 oz / 280 g)
- 2 lb (900 g) curly kale (Grünkohl), stems removed and leaves chopped
- 4 cups (1 L) beef or pork stock
- 1 cup (240 ml) dark beer or additional stock (optional)
- 4 Pinkel sausages, approx. 16 oz (450 g) total (smoked oat-and-pork sausage)
- 1 tsp (5 g) juniper berries, lightly crushed
- 2 bay leaves
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) butter
- 2 lb (900 g) waxy potatoes (such as Yukon Gold), for boiling
- German mustard, to serve

Instructions

1. Heat the lard or oil in a large heavy pot over medium heat. Add the diced bacon and cook until it renders fat and begins to brown, about 6–8 minutes. Add the onions and sweat until translucent.
2. Add the chopped kale to the pot in batches, stirring as it wilts. When all kale is combined, pour in the stock and beer if using. Add juniper berries, bay leaves, and sugar.
3. Nestle the Pinkel sausages into the kale mixture. Bring to a simmer, cover, and cook gently for 45–60 minutes until the kale is tender and flavors have melded. Stir occasionally; add a splash of stock if it reduces too much.
4. Meanwhile, peel and boil the potatoes in salted water until tender, about 15–20 minutes. Drain and keep warm.
5. Remove the sausages briefly, mash a portion of the kale against the pot sides to thicken the broth slightly, then return the sausages and stir in butter. Season with salt and pepper to taste.
6. Serve the Grünkohl mit Pinkel hot with boiled potatoes and German mustard on the side. Slice the Pinkel and spoon some of the braising liquid over the potatoes when serving.