Braunkohl mit Pinkel
Introduction to Braunkohl mit Pinkel
Braunkohl mit Pinkel is a traditional dish from Northern Germany, particularly popular in the regions of Lower Saxony and Bremen. This hearty meal is often associated with the winter months and is a staple during the cold season. The dish primarily consists of braised kale and a special sausage known as pinkel, which is made of pork, oats, bacon, and onions. Its origins can be traced back to rural German cooking where using seasonal and nutrient-rich ingredients was imperative. Today, Braunkohl mit Pinkel is enjoyed during social gatherings and often paired with schnapps or beer.
Ingredients
- Kale - 1kg, fresh and chopped
- Pinkel sausage - 4 pieces
- Bacon - 200g, diced
- Onions - 2 large, chopped
- Mustard seeds - 2 tsp
- Vegetable broth - 500ml
- Potatoes - 1kg, peeled and quartered
- Smoked pork chops - 4 pieces
- Butter - 25g
- Salt - to taste
- Pepper - to taste
- Sugar - 1 tsp
Preparation
Step 1: Preparing the Kale
Start by washing the kale thoroughly to remove any dirt. Once clean, remove the tough stems and chop the leaves into rough pieces. Set aside for later use.
Step 2: Preparing the Sausages and Bacon
Score the surface of each pinkel sausage carefully to prevent them from bursting during cooking. Dice the bacon and chop the onions. These will form the flavorful base of our dish.
Step 3: Cooking the Kale
In a large pot, melt the butter over medium heat. Add the diced bacon and onions, sautéing until they soften and start to caramelize. This should take about 5-7 minutes. Add the chopped kale and stir to combine. Sprinkle with mustard seeds, salt, and pepper to taste.
Pour in the vegetable broth and bring it to a simmer. Once boiling, reduce the heat to low and cover the pot. Allow the kale to braise slowly for about 1-2 hours, or until it becomes tender and flavorsome. During this step, ensure the kale remains moist - add more broth if necessary.
Step 4: Cooking the Sausages
About 30 minutes before the kale is done, add the pinkel sausages and smoked pork chops directly into the pot with the kale. Cover and let them cook through, allowing the flavors to mingle.
Step 5: Preparing the Potatoes
In a separate pot, bring salted water to a boil. Add the potatoes and cook for about 20 minutes or until they are fork-tender. Drain the water, return the potatoes to the pot, and add some butter, salt, pepper, and a pinch of sugar. Mash lightly to create a rustic side dish that will accompany the kale and sausages.
Serving the Braunkohl mit Pinkel
When ready to serve, scoop a generous helping of the stewed kale onto each plate. Place a portion of the softened sausage and pork chops atop the kale, and serve alongside a mound of mashed potatoes. Braunkohl mit Pinkel is often enjoyed with a side of mustard for added zing. For a traditional touch, pair with a schnapps or cold beer.
Conclusion
Braunkohl mit Pinkel is not just a dish; it's an experience steeped in history and local tradition. It's the epitome of German comfort food, showcasing the heartiness and simplicity of rural culinary practices. Whether enjoyed at a family gathering or a special winter dinner, this dish promises to warm the soul while offering a taste of northern German heritage.