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Kale Stew with Mettenden Sausages | Hearty Northern Classic
(0)
55 min
Under an hour
Knuspr-Küche
Ein echter norddeutscher Winter- und Herbstklassiker aus dem Schmortopf: Frischer Grünkohl, zart gegarte Kartoffeln und herzhafter Räucherspeck treffen auf saftige Mettenden. Langsam geschmort entfaltet dieser Eintopf sein unvergleichlich deftiges Aroma – perfekt für gemütliche, kalte Tage.
Ingredients
Preparation method
Preparation
Thoroughly wash the fresh kale, remove the tough ribs and cut the leaves into bite-sized pieces. Peel the potatoes and cut them into approx. 2 cm cubes. Finely dice the yellow onions and the smoked bacon.
Prick the Mettenden sausages several times with a fork so they can release their delicate smoky aroma into the broth while cooking.
Cooking in the stew pot
Heat the clarified butter in a large, heavy stew pot. Sauté the diced bacon and onions over medium heat for 3–4 minutes until golden.
Chef's tip
Letting it rest pays off: Like many traditional stews, this kale stew tastes even better reheated on the second day, as the flavors of the Mettenden sausages and bacon fully infuse.
Knuspr tip: If you like it even heartier, you can add a slice of cooked Kasseler pork chop to the stew in addition to the sausage.
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