Summary

Ingredients

• 1 glass kale, 420 g drained weight
• 7 medium potato (s)
• 2 medium sweet potato (s)
• 2 large onion (s), white
• 4 sausages, smoked
• some butter
• some salt and pepper
• 350 ml water

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Instructions

1. Prepare a large saucepan. Boil approx. 350 - 500 ml water in the kettle. Peel and roughly dice the potatoes and sweet potatoes. Roughly chop the onions.
2. Melt the butter in the saucepan and fry the onions in it until they turn a little brown. Put the kale from the jar in a colander and rinse a little with cold water.
3. Add the potatoes and sweet potatoes to the onions and fry a little. Add the kale and pour the hot water on until at least 3/4 of the way is covered. Sprinkle with a little salt and pepper.
4. Place the sausages on top of the cabbage and let everything simmer on a low flame for at least 25 minutes with the lid closed. Turn the sausages once.
5. Afterwards, I cut the sausages into small pieces and mash the potatoes and sweet potatoes a little - then it becomes thicker. If you like, spread some mustard on the pieces of sausage.
6. Since the kale in the jar is usually already salted, use the salt sparingly. In addition, kale in the jar is usually a bit sour - the sweet potato is a wonderful antithesis here.