Summary

Ingredients

• 1 ½ kg kale, frozen
• 1 ½ kg potato (s)
• 9 slices smoked pork, quantity according to taste
• 8 sausages
• 1 port. Ribs, with as much meat as possible
• 1.4 ml vegetable stock
• 3 onion (s)
• 3 clove (s) garlic
• 100 g clarified butter
• salt and pepper
• nutmeg

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Instructions

1. Hold back 3 of each of the sausages and smoked pork sausages, cut the remaining 5 sausages and 6 slices of smoked ham into small pieces. Peel the potatoes and cut into small cubes
2. Finely chop onions and garlic cloves and sauté in hot liquid clarified butter until translucent
3. Add the frozen kale and the potato cubes (divide into 2 pots if necessary) and season with salt, pepper and nutmeg. Then add the vegetable stock and ribs (if necessary, split between both pots) and cook everything for 30 minutes on low heat.
4. Then take out the ribs and mash everything with the potato masher.
5. Then add the ribs and the chopped up as well as the whole sausages and Kassel slices and cook for another 30 minutes.
6. Now comes the specialty (gives a great taste):
7. Get out the ribs and all the sausages and pork slices (of course, cut pork sausages and pork slices remain in there).
8. Loosen the ribs from the bones, remove the fat and chop them together with the whole sausages and smoked pork slices in the food processor or similar and add them to the kale again (if necessary, shake both pots together).
9. Finally, season again with salt, pepper and nutmeg and stir everything well.