German Winter Kale with Smoked Sausage and Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 1.2 kg fresh curly kale, destemmed and chopped (or 800 g frozen chopped kale)
• 150 g speck/bacon, diced
• 2 large onions (about 300 g), finely diced
• 2 tbsp butter, goose fat, or oil (30 g)
• 750 ml low-sodium beef or vegetable broth
• 2 tbsp medium-hot or wholegrain mustard (30 g)
• 2 tbsp apple cider vinegar (30 ml)
• 2 tsp brown sugar (8 g)
• 2 bay leaves + 4 juniper berries (optional)
• 4 Pinkel sausages (oat groats sausage) or 4 smoked sausages, 80–120 g each
• 1.2 kg waxy potatoes, peeled or scrubbed
• Salt, black pepper, pinch of nutmeg

Do This

• 1) Prep kale: strip stems, wash well; blanch 2 minutes in salted boiling water, drain and squeeze dry. Skip blanching if using frozen kale.
• 2) Render speck and sauté onions in butter over medium heat 5–7 minutes until golden.
• 3) Stir in kale, sugar, mustard, bay, juniper; add broth. Bring to a gentle simmer, cover, cook 45 minutes, stirring occasionally.
• 4) Nestle sausages on top; cook gently 30–40 minutes at 85–90°C without boiling so casings do not burst.
• 5) Boil potatoes in well-salted water 18–22 minutes until tender; drain.
• 6) Finish kale with vinegar, pepper, nutmeg; adjust salt. Simmer uncovered 5–10 minutes to thicken.
• 7) Serve kale and sausages with potatoes and extra mustard on the side.

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Why You’ll Love This Recipe

• Deep, cozy flavors: smoky speck, hearty kale, and tangy mustard-vinegar balance.
• Classic Northern German comfort — satisfying yet simple to make at home.
• Flexible: use Pinkel (oat groats sausage) or any smoked sausage you love.
• Make-ahead friendly: tastes even better the next day.

Grocery List

• Produce: Curly kale, onions, waxy potatoes, optional parsley
• Dairy: Butter (or use goose fat or oil)
• Pantry: Speck/bacon, Pinkel or smoked sausages, low-sodium broth, mustard, brown sugar, apple cider vinegar, bay leaves, juniper berries (optional), salt, black pepper, nutmeg

Full Ingredients

For the Kale Stew

• 1.2 kg fresh curly kale, thick stems removed, leaves chopped (or 800 g frozen chopped kale)
• 150 g speck (bacon), diced
• 2 large onions (about 300 g), finely diced
• 2 tbsp butter, goose fat, or neutral oil (30 g)
• 750 ml low-sodium beef or vegetable broth
• 2 tbsp medium-hot or wholegrain mustard (30 g)
• 2 tsp brown sugar (8 g)
• 2 bay leaves
• 4 juniper berries, lightly crushed (optional but traditional)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• Pinch of freshly grated nutmeg (about 1/8 tsp)
• 2 tbsp apple cider vinegar (30 ml), plus extra to taste

For the Sausages

• 4 Pinkel sausages (oat groats sausage) or 4 smoked sausages such as Mettwurst, 80–120 g each

For the Potatoes

• 1.2 kg waxy potatoes, peeled (or scrubbed if making jacket potatoes)
• 2 tbsp kosher salt (for boiling water)
• Optional: 30 g butter and 2 tbsp chopped parsley for tossing

To Serve

• Extra mustard (medium-hot or wholegrain)
• Apple cider vinegar for the table, to taste

Step-by-Step Instructions

Step 1: Prep and blanch the kale

Thoroughly wash the kale in several changes of cold water to remove grit. Strip out tough central ribs, then chop the leaves into bite-size pieces. Bring a large pot of well-salted water to a rolling boil (about 1 tsp salt per liter). Blanch the kale for 2 minutes to set the color and soften the leaves. Drain well and squeeze out excess water. If using frozen chopped kale, skip blanching and go straight to cooking.

Step 2: Render speck and sauté onions

Place a heavy Dutch oven (5–6 liters) over medium heat. Add the diced speck and cook 4–5 minutes to render some fat. Stir in the butter (or fat of choice), then add the diced onions. Cook 5–7 minutes, stirring, until the onions are glossy and lightly golden.

Step 3: Build the kale base

Add the blanched kale to the pot along with the brown sugar, mustard, bay leaves, and optional juniper berries. Toss to coat the leaves in the fat and aromatics, 1–2 minutes. Pour in the broth, season with 1 tsp salt and 1/2 tsp black pepper, and bring just to a simmer. Reduce heat to low, cover, and cook gently for 45 minutes, stirring every 10–15 minutes. Aim for a very gentle bubble; the liquid should shimmer without a rolling boil.

Step 4: Add and gently cook the sausages

Nestle the Pinkel or smoked sausages on top of the kale. Tip: prick each sausage once with a toothpick to help prevent bursting. Maintain the stew at 85–90°C (barely simmering) and cook 30–40 minutes, covered, until the sausages are heated through (internal temp at least 70°C) and the kale is tender. Do not boil vigorously or the sausage casings may split.

Step 5: Cook the potatoes

While the sausages simmer, place potatoes in a pot, cover with cold water by 2–3 cm, and add 2 tbsp salt. Bring to a gentle boil and cook 18–22 minutes until a knife slides in easily. Drain well. If you like, toss with 30 g butter and chopped parsley.

Step 6: Finish and balance the stew

Transfer the sausages to a warm plate. Remove bay leaves (and juniper, if used). Stir in the apple cider vinegar and a pinch of nutmeg. Taste and adjust salt, pepper, and vinegar to get a rounded sweet-sour balance. If the stew looks loose, simmer uncovered 5–10 minutes until the liquid reduces and coats the kale with a glossy sheen. Return the sausages for 2 minutes to warm through.

Step 7: Serve

Serve generous spoonfuls of kale with one sausage per person and a mound of boiled potatoes. Offer extra mustard and a splash of vinegar at the table. This dish is even better after a short rest; let it sit 5 minutes before serving if time allows.

Pro Tips

• Blanching fresh kale keeps it vibrant green and removes surface bitterness; skip only if using frozen chopped kale.
• Keep the stew below a boil (85–90°C). Gentle heat preserves sausage casings and keeps the kale tender, not stringy.
• Season in layers: a little salt early, then adjust after adding vinegar at the end.
• For a thicker, rustic texture, mash a few cooked potatoes into the kale just before serving.
• Like many stews, this tastes even better the next day. Cool quickly, refrigerate, and reheat gently.

Variations

• Classic Oldenburg style: Add a smoked pork chop (Kasseler) to the pot with the sausages for extra depth.
• Vegetarian/Vegan: Omit speck and use oil; add 1 tsp smoked paprika and a splash of soy sauce. Serve with vegan smoked sausage or smoked tofu.
• Beer-braised: Replace 250 ml of the broth with a malty lager for a round, toasty note.

Storage & Make-Ahead

Refrigerate kale stew and sausages (separately from potatoes) in airtight containers for up to 4 days. Reheat gently over low heat until piping hot. The kale stew freezes well for up to 3 months; cool completely, portion, and freeze. Potatoes do not freeze well, so cook those fresh. For make-ahead, stew the kale base a day in advance; add and warm the sausages on serving day.

Nutrition (per serving)

Approximate values with Pinkel or smoked sausage and buttered potatoes: 850–950 kcal; 30–35 g protein; 60–70 g carbohydrates; 55–65 g fat; 10–14 g fiber; 2,000–2,600 mg sodium (varies by sausage and broth). For lighter fare, use leaner sausage, reduce added fat, and serve smaller portions of potatoes.