Summary

Ingredients

• 2 cans kale, (from Lüders !!! important !!!)
• 40 g lard (oose lard, well-filled tablespoon)
• 500 g pork (smoked pork cheek)
• 1 large onion (s)
• Pepper, allspice, (plenty)
• 3 carnation (s)
• salt
• 1 tablespoon mustard, (lion mustard)
• oatmeal
• 1 kg potato (s), small firm ones
• 700 g Kasseler
• 10 sausages (boiled sausages, cabbage sausages)
• 2 tablespoon sugar

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Instructions

1. Peel and dice the onion. Cut the pork cheek into manageable pieces.
2. Then you put the kale with the spices, the onion and the mustard together in a large saucepan and let it cook for about 1–1.5 hours. Stir occasionally. If the amount is too liquid for you at the end, just add a handful of oatmeal (absorbs the liquid). The finished kale stays and cools down overnight.
3. The other day you cooked small (but really small) firm jacket potatoes. When the potatoes are cold, peel them off, brush with a little (!) Cooking oil and bake crispy in the oven. Part of the potatoes can also be sprinkled with sugar.
4. Smoked pork chops, whole, also in the oven and fry for approx. 45 minutes. Then separate from the bone and cut into slices.
5. Place the cooked sausages in the hot oven for about 10 minutes.
6. Gently warm up the kale.
7. Now bring everything together on the table and start eating. Then drink some clear, cold schnapps (Aquavite or similar).
8. It is important that the kale is reheated at least once.