With Mettwurst, Kassler and potatoes

Kale is one of the most popular winter dishes in German cuisine. It becomes especially aromatic when slowly simmered in a Dutch oven . The slow cooking process allows the robust flavors of kale, smoked pork loin, bacon, and smoked sausage to meld together into a hearty stew that is perfect for the cold season.

This recipe was prepared in a 9-inch Dutch oven and is ideal for outdoor cooking on a grill, over briquettes, or around a campfire. Of course, the dish can also be cooked in a conventional oven or on the stovetop.

Ingredients (for approx. 4–6 people)

1.5 kg kale (fresh or frozen)

2 tablespoons of lard

200 g bacon or smoked meat, diced

300g Kassler

5 Mettwurst sausages

1 large onion, diced

500g potatoes, peeled and diced

1 tsp pepper

500 ml vegetable broth

3 tbsp oat groats (alternatively, rolled oats)

1 tbsp mustard

Salt to taste

preparation

1. Prepare the Dutch oven

Heat the Dutch oven and melt the lard in it .

Briefly fry diced bacon in it so that it releases its aroma.

Then add the diced onions and sauté until translucent .

2. Layer the ingredients

Now add the ingredients to the Dutch oven:

1. half of the kale
2. Potato cubes
3. Kassler pieces

Season everything lightly with pepper.

Then spread the remaining kale on top and place the smoked sausages on top .

Finally, pour in the vegetable broth .

3. Braising

Close the Dutch oven and let the dish simmer gently for about 60 minutes .

When cooking with briquettes, medium heat is recommended.

4. Finish the kale

Open the lid after about 45–60 minutes :

• lightly pierce the Mettwurst sausages
• Stir everything carefully.

Now stir in the oat groats and mustard to give the kale a slightly creamy consistency.

Let it simmer for another 30 minutes , until the potatoes and meat are soft.

5. Serve

Taste again before serving.

Kale goes perfectly with:

• Mustard
• potatoes
• fresh farmer's bread