Summary

Ingredients

• 4 slices bacon, 60 g each
• 4 slices Kasseler cutlet (s)
• 4 meatballs and / or pee sausages
• 1 kg kale, frozen
• 2 tablespoon clarified butter
• 2 onion (s), diced
• 1 tablespoon mustard
• 400 ml vegetable stock
• 2 tablespoon potato flour or oatmeal
• 400 g potato (s), small, not peeled!
• 1 tablespoon butter
• salt and pepper
• nutmeg

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Instructions

1. Set up the roaster and heat the clarified butter in it. Fry the onion cubes and slices of bacon in it. Add the kale and let it start a little. Deglaze with half of the broth, add the spices and mustard.
2. Cook with the lid on for a good 45 minutes and then add the sausages. If necessary, add a little broth. Cook for another 30 minutes. The kale tastes best when it is steeped overnight without heat, but it should be at least a few hours so that the full aroma of the sausages and cabbage can develop. Then the kale can be heated again and only now the Kassel cutlets are added. These should be cooked for about 20 minutes so that they don`t get too dry, if necessary pour in a little more broth so that nothing burns.
3. Before serving, season again, remove the smoked pork, sausages and bacon from the roaster and bind the kale with potato powder.
4. Cook the potatoes in salted water and toss in butter. Spice up.
5. Serving:
6. Place the kale, smoked pork, sausages and bacon on a plate and serve the potatoes next to it. Good Appetite!