4 German style sausages – cut into bite sized chunks
500 grams of smoked ham (kassler or equivalent)
cubed 6 potatoes - mashed
1 cup of cracked wheat Stock to cover
Directions
1
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.
2
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.
3
Simmer slowly and gently for about 15 minutes.
4
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.
5
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.
6
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.
7
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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