Kale with Pinkel Sausage
AI-generated image
German

Kale with Pinkel Sausage

A hearty North German classic of tender kale, smoky Pinkel sausage, potatoes, and mustard, gently simmered until the greens are silky and the broth is deeply savory.

100 min 4 servings Medium
All recipes

How to prepare

1
Strip 1 kg kale leaves from the tough stems, wash and drain them, then cut into bite-size pieces and massage briefly until slightly softened. Peel and cut 700 g potatoes into 3 cm cubes, and finely chop 1 onion.
2
Place the bacon in a large heavy pot over medium heat and cook for 5 to 7 minutes, stirring, until the fat has rendered and the lardons are lightly browned. Add the onion and sauté for 4 minutes until translucent.
3
Add the kale in handfuls, stirring after each addition until it wilts enough to make room for more. Cook for 5 minutes, then stir in the potatoes, stock, salt, and black pepper.
4
Nestle the Pinkel sausages into the kale mixture. Bring the stock to a gentle boil, then reduce the heat, cover, and simmer for 45 minutes, stirring once or twice, until the potatoes are tender and each sausage reaches at least 74°C at the center.
Pinkel sausages nestled in kale and potatoes AI-generated image
5
Transfer the sausages to a plate. Mash a few potato pieces against the side of the pot and stir them through the kale to thicken the broth. Mix in the mustard and vinegar, then taste and adjust the salt and pepper.
6
Return the sausages to the pot, cover, and simmer for 5 minutes more, until they are steaming hot throughout and reach at least 74°C at the center. Rest the pot off the heat for 5 minutes.
7
Serve the kale and potatoes in warm bowls with one Pinkel sausage per portion, spooning the smoky broth over the top and passing extra mustard at the table.
Kale with Pinkel sausage, potatoes, and bacon served in a bowl AI-generated image

Why this recipe works

Slow simmering lets the kale absorb the smoky bacon and sausage juices while potatoes release enough starch to make the broth lightly creamy. Mustard and vinegar sharpen the rich, earthy stew.

Storage and reheating

How to store it

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Store sausage and kale together or separately.

How to reheat it

Reheat gently in a covered saucepan over medium-low heat with a splash of water until the kale is piping hot and the sausage reaches at least 74°C.

Nutrition / serving

791kcal
43.46 gprotein
63.58 gcarbs
42.69 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 9 Aug 2026 · updated 13 Aug 2026