Ham, Kale, Potato, Sausage
- 2 big bags of fresh kale
- 500 grams pork – cubed
- 2 big onions – diced
- 4 German style sausages – cut into bite sized chunks
- 500 grams of smoked ham (kassler or equivalent)
6 potatoes - mashed
- 1 cup of cracked wheat
Stock to cover
||Strip the kale off its stalks, wash and then blanch in boiling water for about 1 minute. Drain and reserve the kale. Throw away that water as it will be bitter.
||Put about 1 inch of water in a BIG HUGE saucepan that can take all the ingredients and add the diced onions and the pork. |
||Simmer slowly and gently for about 15 minutes. |
||Add everything else except the potatoes and the stock and give it a good stir and then let it cool completely. Until about 60 minutes before you want to eat. |
||About 60 minutes before you want to eat, add the mashed potatoes and then as much stock as you want. A soupy-stew means less stock, a hearty broth means more stock. |
||Bring to eating temperature slowly so that the sausages are cooked, the smoked ham is heated through and it is all delicious without being soggy. |
||Add pepper but go easy on the salt, as the ham and sausages are quite salty already. |
Enjoy with a glass of red or a glass of Riesling or a glass of beer and some rye sourdough bread and butter.
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