Hearty Kale with Pinkel Sausage - Grandma's Style

Instructions

1. 11

   Wash the fresh kale thoroughly and chop it finely. If using frozen kale, thaw it and squeeze out excess water.

2. 22

   In a large pot or Dutch oven, render the diced smoked bacon over medium heat until crispy. Remove the crispy bacon bits and set aside, leaving the rendered fat in the pot.

3. 33

   Add the chopped onions to the pot with the bacon fat and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 44

   Add the chopped kale to the pot. Pour in the vegetable broth, then stir in the mustard, sugar, salt, pepper, and nutmeg. Bring to a boil, then reduce heat, cover, and simmer for at least 1.5 hours, or up to 2.5 hours, stirring occasionally. The longer it simmers, the more tender and flavorful the kale will be.

5. 55

   After about 1 hour of simmering, add the Pinkel sausage and Mettwurst to the pot, nestling them into the kale. Continue to simmer until the sausages are cooked through and the kale is very tender.

6. 66

   Remove the sausages from the pot. Stir the oatmeal into the kale to thicken it slightly. If the kale is too thick, add a little more broth. If it's too thin, simmer uncovered for a bit longer.

7. 77

   Slice the cooked sausages. Return them to the pot or serve them alongside the kale. Taste and adjust seasoning with salt, pepper, and sugar if needed. Garnish with the reserved crispy bacon bits.

8. 88

   Serve hot, traditionally with boiled potatoes or roasted potatoes.