Summary

Ingredients

• 1 ½ kg smoked pork, neck
• 4 glasses kale, unseasoned
• 6 sausages (pee sausages)
• 6 sausages (smoked or meatballs)
• 0.5 packet ½ groats (buckwheat or oat groats)
• 2 medium onion (s)

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Instructions

1. This recipe is an old family recipe that my great-grandmother made that way (and who knows how far back it will go). It was traditionally cooked for the first time on the Day of Repentance and Prayer.
2. Use a large enough pot - this recipe is for a party soup size pot. If necessary, take two smaller pots and distribute everything evenly.
3. The layering is very important, because this is how the kale gets its flavor and can simmer for several hours without further attention. Stirring is absolutely forbidden during this time! These things must be observed so that it does not burn.
4. Put about 2 glasses of kale with the liquid from the glass in the bottom of the pot. The bottom must be covered in such a way that the meat that comes next does not touch the bottom, even when it is cooked. So it`s better to take a little more kale and, if necessary, open a third glass.
5. Pierce the smoked pork in several places with a knife, cut into fat on the edge, if available. This is very important for the seasoning, if you forget it, it becomes bland. Place the meat on top of the kale. Pierce the sausages and place them around the Kasseler, or on top of it if there is no more space.
6. Spread the rest of the kale on top. Possibly fill one of the kale glasses halfway with water and place in the pot. Too much water takes away taste, but with too little it burns. You can`t go wrong with half a glass of kale. Roughly dice the onions and place on top. Finally cover with the groats. Take enough to put a thin blanket on the kale, that will be about half a pack. Now put a lid on and let it boil once. When it starts to simmer, turn the stove over to medium heat and simmer for 3 hours.
7. Should the food only be on the table the next day, simmer for only 2.5 hours and let it cook the next day until everything is hot again.
8. Serve:
9. Push the kale aside. Remove the meat and sausages. Mix the kale, onions and grits well. Remove any excess water. If I`ve taken too much water, I`ll pour the kale through a sieve once.
10. Boiled or fried potatoes go well with it.
11. On each plate you put Kasseler, a Mettende, a Pinkelwurst, (roast) potatoes and kale. The Bremer Pinkel is mixed with the kale without skin, the Oldenburger Pinkel can be eaten with skin.