{"id":6890,"date":"2017-01-17T18:01:54","date_gmt":"2017-01-17T18:01:54","guid":{"rendered":"http:\/\/was-koche-ich-heute-rezepte.de\/?p=6890"},"modified":"2021-12-08T12:30:26","modified_gmt":"2021-12-08T11:30:26","slug":"gruenkohl-mettwuerstchen-kale-stew-mettwurst-sausage","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2017\/01\/17\/gruenkohl-mettwuerstchen-kale-stew-mettwurst-sausage\/","title":{"rendered":"Kale Stew with “Mettwurst” Sausages"},"content":{"rendered":"

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I cook today:<\/strong> Kale Stew with “Mettwurst” Sausages<\/span>
\nPreparation:<\/strong> 30 minutes
\nCooking time:<\/strong> 60 minutes
\nTotal time:<\/strong> 1 hour & 30 minutes<\/p>\n

Category:<\/strong> Lunch Recipes, Meat Dishes
\nOur Recipe Rating:<\/strong>
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\"Kale

Kale Stew with “Mettwurst” Sausages<\/p><\/div>\n

Ingredients for 4 – 6 servings<\/span>:<\/strong><\/p>\n

    \n
  • 1 kilogram kale<\/li>\n
  • 1 kilogram (floury) potatoes<\/span><\/li>\n
  • 6 – 8 “Mettwurst” sausages<\/span><\/li>\n
  • 150 grams bacon<\/span><\/li>\n
  • 400 milliliters vegetable stock<\/span><\/li>\n
  • 2 – 3 onions<\/span><\/li>\n
  • 2 teaspoons grainy mustard<\/li>\n
  • Clarified butter for frying<\/li>\n
  • Sugar<\/span><\/li>\n
  • Salt & pepper<\/span><\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Large pot to blanch the kale<\/li>\n
    • Ladle<\/li>\n
    • Colander<\/li>\n
    • Large pot\/roasting dish with lid<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      Bring to a boil a large pot of salted water and blanch the kale in portions for 2 – 3 minutes, this will cause the kale to lose any bitterness and will become more digestible. Lift the kale out of the hot water after 2 – 3 minutes with a ladle and allow to drain in a colander, then coarsely chop the kale with a knife and set aside.<\/p>\n

      …more preparations:<\/em><\/p>\n

      Peel the potatoes and then halve or quarter them according to their size. Peel onions and chop finely. Cut the bacon into cubes or thin strips. Cut 2 “Mettwurst” sausages into thin slices, slightly carve into the rest of the sausages with a knife a few times.<\/p>\n

      …for the kale:<\/em><\/p>\n

      Heat up a large pot or roasting dish adding a tablespoon of clarified butter and sweat the diced bacon and finely chopped onions for about 2-3 minutes over medium heat.<\/p>\n

      Next, add the potatoes & 400 milliliters of vegetable stock and bring to a boil, then allow to simmer with the lid closed over low to medium heat and for about 10 minutes.<\/p>\n

      After 10 minutes, add the coarsely chopped kale, the sausage slices, and 2 teaspoons of grainy mustard. Season with a generous pinch of salt, pepper & sugar and gently mix all ingredients well. Finally, place the whole “Mettwurst” sausages on top of the kale & allow to simmer with the lid closed for about 40 minutes over low to medium heat until done.<\/p>\n

      Distribute the done kale on deep plates and serve along with the “Mettwurst” sausages. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n