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Pinkel mit Grünkohl (North German Kale and Pinkel Sausage Stew)
Pinkel mit Grünkohl is a traditional North German dish that combines the flavors of kale, onions, and pinkel sausage. This hearty stew is commonly served during the winter months and is a staple of Northern German cuisine. Pinkel sausage, made from oats, pork, and onions, gives the dish its distinctive flavor. This recipe serves 4-6 people and is perfect for a comforting and warming meal on a cold winter's day.
Time Cook
45
Level
Intermediate
Calories
550
Allergens
Gluten, Pork
Ingredients
500g g
Pinkel Sausage
350 Calories
1 bunch
Kale
55 Calories
2 medium
Onion
44 Calories
2 tbsp
Butter
140 Calories
2 tbsp
All-purpose Flour
12 Calories
1 liter
Beef Broth
100 Calories
1 tsp
Salt
0 Calories
1 tsp
Black Pepper
0 Calories
1 cup
Sour Cream
100 Calories
Step-by-Step Instructions
1
Heat the butter in a large pot over medium heat. Add the sliced onions and cook until they are caramelized and golden brown, stirring occasionally. This should take about 20-25 minutes.
2
Add the pinkel sausage to the pot and cook for 5-7 minutes, breaking it up with a spoon as it cooks. This will help to release the flavors of the sausage into the stew.
3
Add the kale to the pot, stirring to combine with the sausage and onions. Cook for 5-7 minutes, or until the kale has wilted and is tender.
4
Add the flour to the pot and stir to combine with the sausage and kale mixture. Cook for 1-2 minutes, or until the flour is lightly toasted and fragrant.
5
Add the beef broth to the pot, stirring to combine with the sausage and kale mixture. Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the stew has thickened and the flavors have melded together.
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