Kale Stew with “Pinkel” Smoked Meat and Sausages

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Sausage in a Kale Stew

Kale Stew with Smoked Meat and Sausages (Grünkohleintopf)

The odd-sounding ingredient Pinkelwurst is a specialty from the Hanseatic Cities in Germany's North.
Servings 6


  • 2-1/2 - 3 lbs kale washed, stems and ribs removed
  • 2 Tbsp vegetable oil
  • 2 medium yellow onions peeled and chopped
  • 2 Tbsp rolled oats
  • 1 lb smoked pork loin
  • 1 Pinkelwurst or other smoked boiling sausage such as kielbasa
  • 2 smoked boiling sausages
  • salt and freshly milled black pepper
  • generous pinch ground nutmeg


  • Bring a large pot of salted water to a boil. Plunge the kale into the water and blanch for 1 to 2 minutes. Drain the kale well in a colander and chop it coarsely.
  • Heat the oil in a large saucepan and add the onions. Sauté until translucent. Add the kale and 2 cups water. Stir in the oats and bring to a boil, then reduce the heat and simmer for 30 minutes. Add 1 cup water in 1/4-cup increments, if necessary. The stew should be very moist but not soupy.
  • Add the pork loin and the Pinkelwurst, and cook over low heat for 30 minutes. Add the smoked sausages and up to 1/2 cup water, if necessary. Cook for 30 minutes. The smoked sausages should only be added for the last 30 minutes of the cooking time, otherwise they will burst.
  • Season with salt, pepper, and nutmeg. Serve with boiled or caramelized potatoes.
Course: Entree, Stew
Cuisine: Bremen, Hamburg, Lower Saxony
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