Kale with Smoked Pork, Cabbage Sausages and Pork Cheek, Served with Sweet Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 5 hrs 30 mins |
| Total Time | 2 hrs 6 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 kg kale, frozen, roughly chopped / plucked
- 1 small pork cheek
- 6 sausages (cabbage)
- Let the butcher detach 3 ½ kg smoked pork, bone and take it with you
- 2 teaspoons salt
- Pepper, freshly ground
- 1 ½ teaspoon sugar
- 300 ml water
- 3 kg potato (s) (triplets), small, firm-boiling
- 2 tablespoon sugar
- oil
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Pin Recipe Instructions
- At first glance it might seem like a very time-consuming recipe, but it is totally practical for the day of kale dinner, as everything is ready and only the potatoes have to be turned. By completely preparing the kale one day in advance, the kale really takes off the taste.
- Day 1:
- Let the kale thaw in the roaster overnight. Put a towel underneath so that the condensation is absorbed.
- Day 2:
- Place the pork cheek (I`ve never eaten it, but the fat that comes off when cooking gives the kale a lot of flavor) down in the roasting pan, spread the kale around it and stick the kale bones in the kale. Add pepper (I turn my hand mill about 45 times), salt, sugar and the glass of water. Simmer on the stove for 1.5 hours. Then scrape the meat off the bones and add the meat cutlets to the kale again. Put the cooked sausages in the kale so that they are covered and place the smoked pork on top. Place the lid on the roaster and place in the oven at 175 degrees for 1.5 hours.
- Boil the potatoes and quench in ice water after 15-20 minutes, peel the potatoes, spread them on a tray and let them evaporate for a day.
- Day 3:
- Let the kale and all the meat in it cook on the stove for about an hour. Make sure that there is enough liquid. Then put in the oven at 175 degrees for 1.5 hours.
- Caramelize the sugar in a non-stick pan with oil and quickly add the potatoes. Caution: it splatters very heavily! After the first heat, turn the temperature down and let it brown slowly for about 2 hours. Turn carefully regularly. At the end, add salt depending on your taste.
- We also have mustard with different degrees of spiciness with the meal, and as a conclusion we have a distributor.
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