Summary

Ingredients

• 1 gr.jar kale, approx. 660 g
• 500 g potato (s)
• 1 onion (s)
• 1 pack bacon cubes, approx. 25 g
• 4 sausages
• 500 ml broth

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Instructions

1. Peel the onion and cut into strips. Peel the potatoes and cut into 1 cm cubes.
2. Spread the diced bacon and onion strips on the bottom of the pan. Drain the kale and distribute half of it on the diced bacon and onions. Spread the potato cubes on the kale and cover with the remaining kale. Place the sausages on top and pour the broth over them.
3. Salt and pepper is not absolutely necessary, as the bacon cubes, the broth and the sausages bring enough seasoning. The pot is now fully loaded. I have a 4.5 liter Dutch Oven and it all fit in well.
4. Distribute 18 cooked briquettes or egg coals. In my pot, 6 below and 12 above were optimal.
5. After about 30 minutes, pierce the sausages and twist so that the fat can flow to the potato-kale mixture. After 1 hour the meal is ready.