Grünkohlwurst
Grünkohlwurst, or kale sausage, hails from the northern regions of Germany where it is a popular dish during the colder months. Traditionally enjoyed after the first frost, this hearty meal is celebrated at the famous "Kohlfahrten" events. Attendees often participate in group walks in the chilly weather, followed by a large meal featuring Grünkohlwurst as the main attraction. Grünkohl, known in English as kale, is packed with nutrients and provides a rich, flavorful base for the dish, complemented by the savory and robust flavor of the sausage.
Ingredients
- Kale - 1 kg
- Smoked Sausages (e.g., Mettwurst or Pinkel) - 4 pieces
- Bacon - 200 g
- Onions - 2, chopped
- Lard - 2 tablespoons
- Broth - 500 ml (either vegetable or meat)
- Mustard - 1 tablespoon
- Salt - to taste
- Pepper - to taste
- Oatmeal - 2 tablespoons (optional, for thickening)
Preparation
Before you start cooking, it's essential to prepare the kale properly to ensure the best flavor. First, remove the tough stems and thick veins from the kale. Rinse the leaves thoroughly under cold water to remove any dirt or grit. After rinsing, blanch the kale in boiling water for about 5 minutes, then drain and set aside. This process softens the leaves and enhances their flavor.
Preparing the Ingredients
Chop the onions finely. Cut the bacon into small cubes. If you have whole smoked sausages, slice them into smaller pieces, but many prefer them whole.
Heat a large pot and add the lard. Once melted, add the chopped onions and bacon. Sauté until the onions are translucent and the bacon begins to crisp.
Add the blanched kale to the pot and stir thoroughly, allowing it to become well-coated with the lard and absorb the flavors of the bacon and onions.
Pour in the broth and bring the mixture to a simmer. Season with salt and pepper to taste.
Cooking the Grünkohlwurst
Once the kale has simmered for about an hour, add the smoked sausages to the pot. Ensure they are partially submerged in the liquid so they cook evenly.
Cover the pot and allow the mixture to simmer for an additional 45 minutes. If you wish to thicken the kale mixture, add oatmeal about 15 minutes before the end of cooking.
Check the seasoning and adjust with additional mustard, salt, or pepper as desired. The earthy taste of the mustard complements the hearty flavors perfectly.
Setting the Cooking Timer
Remember to set your cooking timer intermittently to keep track of the simmering time for the kale and the sausages. Accurate timing will ensure that the kale maintains its soft texture and the sausages retain their juicy bite.
Serving Suggestions
Grünkohlwurst is traditionally served with boiled or mashed potatoes, which absorb the rich juices of the kale and sausage stew. The dish can be garnished with additional mustard for an extra kick. A side of dark rye bread pairs well, providing a satisfying accompaniment that balances the meal.
Enjoying Grünkohlwurst
The best way to enjoy Grünkohlwurst is in the company of friends and family, ideally after an invigorating walk or on a chilly winter night. Pair it with a full-bodied beer or a glass of dry white wine to complement the meal's hearty flavors.
The smoky aroma of the sausages and the rich, savory notes of the kale stew are sure to make this dish a memorable centerpiece for any gathering.