Entree: Germany – Lower Saxony – Braunkohl mit Bregenwurst (Stewed brown/curly kale cooked with smoked pork sausage, served with boiled potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) lard or vegetable oil
- 6 oz (170 g) smoked bacon or pancetta, chopped
- 1 large onion, chopped (about 8 oz / 225 g)
- 1.5 lb (680 g) braunkohl or curly kale, stemmed and coarsely chopped
- 1 cup (240 ml) beef or pork broth
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) German-style mustard
- 1 tbsp (15 ml) brown sugar or molasses
- 4 Bregenwurst sausages, approx. 6 oz (170 g) each
- 8 medium potatoes, boiled and halved, about 1.5 lb (680 g) total
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) white wine or apple cider vinegar (optional)

Instructions

1. In a large heavy pot, heat the lard or oil over medium heat. Add the chopped bacon and cook until fat renders and pieces are golden, about 5–7 minutes.
2. Add the chopped onion and sauté until translucent, 5 minutes. Stir in the chopped braunkohl and toss to coat in fat.
3. Pour in the broth and water, then add mustard and brown sugar. Bring to a gentle simmer, reduce heat to low, cover, and cook for 30–40 minutes, stirring occasionally, until the kale is tender and richly flavored.
4. Meanwhile, in a separate small pan, lightly brown the Bregenwurst over medium heat until heated through and the casings are slightly crisp, about 6–8 minutes, turning once.
5. Taste the kale, adjust seasoning with salt, pepper, and vinegar if using. Nestle the warmed Bregenwurst into the pot for the last 5 minutes to meld flavors.
6. Serve hot with boiled potatoes alongside or beneath the kale and sausage. Traditionally spoon some cooking liquid over the potatoes before serving.