🇩🇪 Germany · Food
Kale with Pinkel Sausage
By eatmundo · July 6, 2026
Embrace the hearty tradition of Northern Germany with this robust winter classic. Tender, slow-cooked kale is infused with the savory richness of smoked bacon and aromatic onions, then simmered with a special Pinkel sausage, creating a deeply satisfying and flavourful meal perfect for chilly days.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Kale: If using fresh kale, wash 1 kg thoroughly, remove the thick stems, and blanch the leaves in a large pot of boiling salted water for 5 minutes. Drain well, rinse with cold water, squeeze out excess liquid, and roughly chop. If using frozen, thaw 500g and squeeze out water.
- 2
Render Bacon and Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, render 150g diced smoked bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside. Add 1 large chopped onion to the remaining fat and sauté until translucent and fragrant, about 5 minutes.
- 3
Combine and Simmer: Return the chopped kale to the pot with the onions. Stir in 500 ml vegetable broth, 1 tablespoon medium-hot mustard, 1 teaspoon sugar, and season generously with salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 60 minutes, stirring occasionally.
- 4
Add Sausages and Continue Cooking: After 60 minutes, nestle 4 Pinkel sausages (approx. 400g) on top of the kale. Cover the pot again and continue simmering for another 90 minutes to 2 hours, or until the kale is very tender and the sausages are cooked through. The longer it simmers, the better the flavors meld.
- 5
Thicken (Optional) and Adjust Seasoning: If you prefer a thicker kale, stir in 2 tablespoons of rolled oats during the last 30 minutes of cooking. Once done, remove the sausages, taste the kale, and adjust salt, pepper, and mustard as needed. A good Grünkohl should have a slight sweet-sour balance.
- 6
Cook Potatoes: While the kale finishes cooking, peel and boil 500g potatoes in lightly salted water until tender, about 15-20 minutes. Drain them well.
- 7
Serve: Slice the Pinkel sausages into thick rounds, or serve them whole. Arrange the tender kale mixture, sliced sausages, and boiled potatoes on plates. Garnish with the reserved crispy bacon bits. Enjoy this hearty dish warm!
Frequently Asked Questions
What is Pinkel sausage and what's a good substitute if I can't find it?+
Pinkel sausage is a smoked, coarse-ground groat sausage traditional in Northwest Germany, often found at specialty German delis. If unavailable, a smoked pork sausage like a fully cooked bratwurst or kielbasa can be used as a substitute, though the flavor profile will differ slightly.
What kind of kale should I use and how should I prepare it for this dish?+
Curly kale (Grünkohl) is traditional for this dish. Ensure you thoroughly wash the kale and remove the tough central stems before chopping it into bite-sized pieces.
How long should the kale cook to achieve the right texture?+
The kale should simmer for at least 60-90 minutes, or even longer, until it is very tender and has absorbed the flavors of the bacon and sausage. It should not be al dente but rather soft and well-cooked.
What is the role of oatmeal in this recipe, and can I omit it?+
Oatmeal is used to thicken the kale stew, giving it a richer, more substantial texture. While you can omit it, the dish will be thinner; a small amount of mashed potato can also serve as a thickener.
Mundo Match
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