Kale with Kassler to Berlin Art
Time
Preparation time: 10 min.
Cooking or baking time: 80 min.
Total preparation time: 90 min.
ingredients
- 4 cracker
- 2 to 4 slices Kasseler (who likes it with Kasseler)
- 1 bag of kale frozen (bring to room temperature)
- 150 g red sausage in cubes (blood sausage of your choice)
- 1 pinch of sugar
- 1 pinch of ground pepper
- 1 tbsp lard
- 1 tbsp butter lard
- 2 big potatoes
- 0.5 l chicken broth, home-made (frozen cubes of chicken soup)
- 1 tbsp
- 2 onions steamed
preparation
- Remove the kale from the freezer bag and allow the kale to thaw to room temperature.
- Peel the onions and cut into small cubes. Now heat the lard and butterfat well in a saucepan, then let the onions briefly simmer. Then just put everything in the kale.
- Add 0.5 l of chicken broth to the kale and simmer gently in the covered pot for 40 minutes.
- Peel the potatoes, wash and cut into small cubes and immediately add to the kale, fold in and continue to simmer covered.
- Then add the blood meat sausage diced, fold in and then put the kasseler on the kale on top and another 20 min. simmer covered.
- Now put the crackers and another 20 min. simmer covered. From time to time, stir well, or maybe add a little water, if necessary.
- Now take out the smoked slices and the crackers, put them on a plate and set aside.
- Kale with some table-top mustard, sugar and pepper to taste and mix well. Pour some more water and stir if the kale has become too thick while simmering.
- Then do the kale on the preheated plate or on the plates, serve Knacker and Kasseler on the kale. Salt may be added very little here, but should not really be necessary, have taken over the Kasseler and Knacker.
Good Appetite!
