📝 About This Recipe
A soul-warming staple of Northern German winter cuisine, Kohlwurst is a robust, smoked pork sausage traditionally simmered atop a bed of savory braised kale. This dish, often referred to as 'Kohl und Pinkel' in its regional variations, delivers a smoky, fatty richness that perfectly cuts through the earthy bitterness of the greens. It is the ultimate comfort food for a cold evening, representing centuries of Hanseatic culinary tradition and the art of slow-cooked, one-pot perfection.
🥗 Ingredients
The Sausages
- 6 pieces Kohlwurst (or Mettwurst) (high-quality smoked pork sausages)
- 150 grams Smoked Slab Bacon (Speck) (diced into small cubes)
- 500 grams Kassler (Smoked Pork Loin) (cut into thick slices; optional but traditional)
The Braised Kale (Grünkohl)
- 1.5 kg Fresh Curly Kale (stems removed, leaves thoroughly washed and roughly chopped)
- 2 large Yellow Onions (finely diced)
- 2 tablespoons Lard or Clarified Butter (Schmalz) (goose or pork lard is most authentic)
- 500 ml Beef or Vegetable Stock (high quality)
- 3-4 tablespoons Oat Flakes (Rolled Oats) (used to thicken the kale juices)
- 1 tablespoon German Mustard (Mittelscharf) (medium-hot variety)
- 1 teaspoon Sugar (to balance the bitterness)
- to taste Salt and Black Pepper (be careful with salt as sausages are salty)
- 1/4 teaspoon Allspice (ground)
Accompaniments
- 800 grams Small Waxy Potatoes (peeled and boiled)
- 2 tablespoons Butter (for sautéing the potatoes)
👨🍳 Instructions
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1
Prepare the kale by removing the tough center ribs. Blanch the leaves in a large pot of boiling salted water for 2-3 minutes until wilted, then drain and immediately shock in ice water to preserve the color.
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2
Squeeze the excess water out of the blanched kale and chop it roughly. Set aside.
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3
In a large, heavy-bottomed Dutch oven or pot, melt the lard over medium heat. Add the diced bacon (speck) and fry until the fat renders and the bacon begins to crisp.
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4
Add the diced onions to the pot with the bacon. Sauté for about 5-7 minutes until the onions are translucent and slightly golden.
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5
Stir in the chopped kale, coating it thoroughly in the bacon fat and onions. Cook for a few minutes until the kale further collapses.
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6
Pour in the stock until the kale is nearly covered. Add the mustard, sugar, and ground allspice. Stir well to combine.
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7
Place the Kassler pork slices (if using) into the kale mixture, nestling them down so they are submerged. Bring to a gentle simmer, cover with a lid, and cook for 45 minutes.
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8
After 45 minutes, prick the Kohlwurst sausages a few times with a fork (this allows the flavorful fat to seep into the kale) and lay them on top of the kale.
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9
Sprinkle the oat flakes over the mixture. The oats will dissolve and thicken the liquid into a silky sauce. Cover and simmer for another 30 minutes.
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10
While the kale simmers, boil the peeled potatoes in salted water until tender (about 15-20 minutes). Drain and, if desired, quickly toss them in a pan with butter and a pinch of sugar to glaze them.
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11
Check the kale for seasoning. The sausages and bacon provide significant salt, so add salt only after tasting. Add plenty of freshly cracked black pepper.
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12
To serve, place a generous portion of kale on a plate, top with a Kohlwurst and a slice of Kassler, and serve the potatoes on the side.
💡 Chef's Tips
Always prick the sausages before adding them to the pot; the rendered fat is the secret to the best tasting kale. If you cannot find Kohlwurst, a high-quality smoked Kielbasa or Andouille can serve as a substitute, though the flavor profile will shift. Kale actually tastes better after the first frost, which converts starches to sugars; if buying fresh in summer, freeze it overnight before cooking to mimic this effect. Don't skip the oats! They are the traditional thickening agent and provide a unique, creamy texture to the greens. This dish is even better the next day, as the flavors of the smoke and spices deepen overnight in the fridge.
🍽️ Serving Suggestions
Pair with a cold Northern German Pilsner or a robust Rauchbier (smoked beer) to complement the smokiness of the meat. A side of sharp German sweet mustard is essential for dipping the sausage. Serve with 'Bratkartoffeln' (fried potatoes) instead of boiled potatoes for extra crunch. A glass of Aquavit served chilled as a digestif is the traditional way to end this heavy, satisfying meal. For a touch of sweetness, some regions serve this with caramelized sugar-glazed potatoes.