This German kale recipe with sausages and potatoes is a traditional dish that is especially popular during the colder months.
Behold one of my husband's most-requested meals: German kale with sausages and potatoes. This classic dish is hearty, filling, and so comforting. My husband absolutely loves it, so I cook it a lot - and I mean A LOT! It ranks right alongside some of his other favorites, such as German Eggs in Mustard Sauce, Kohlrabi-Gemüse, and German Egg Salad with boiled potatoes.
German kale, or Grünkohl, is nothing like a kale salad or quickly sautéed kale. It is cooked for much longer and becomes very soft. Add sausages, serve some boiled potatoes on the side, and you have a proper German fall or winter meal. It's simple, very filling, and even better reheated the next day.
Ingredients: 10 + salt & pepper | Prep Time: 20 minutes | Cook Time: 55 minutes | Servings: 4 | Difficulty: Easy
Recipe ingredients
Kale: Frozen chopped kale is what I use most of the time. Thaw it in a sieve and let it drain, but don't squeeze it dry.
- If using fresh kale, remove the thick stems before weighing it, wash the leaves very well, and chop them quite finely. You will need about 28 oz/ 800 g prepared kale.
Sausages: In Germany, I use Mettenden or Rauchenden. In the US, fully cooked smoked pork sausage or kielbasa is the easiest substitute. If you have fresh bratwurst, cook the kale without any sausages in it, and serve it with Baked Brats.
Bacon: German Speckwürfel are small cubes of cured, smoked pork belly. Thick-cut smoked bacon is the closest widely available substitute. Regular thin bacon will also work, but it will almost disappear into the kale.
Mustard: I use German medium-hot mustard. Dijon mustard is the best substitute.
Broth: Vegetable, chicken, and beef broth all work. Smoked sausages, bacon, and broth can be quite salty, so use low-sodium broth if possible. Taste the kale before adding any extra salt at the end.
Allspice: Use whole allspice berries, not ground allspice.
See the recipe card for full information on ingredients and quantities.
How to make German kale?
Step #1: Cook the onion and bacon for about 3 minutes, stirring frequently.
Step #2: Add the kale and simmer, covered, for 10 minutes.
Step #3: Add mustard, spices, sugar, and broth. Stir and simmer, covered, for 20 minutes.
Step #4: In the meantime, chop and start boiling the potatoes.
Step #5: Tuck the sausage pieces into the kale.
Step #6: Cover the pot, leaving the lid slightly open, and simmer for another 20 minutes.
Tips
Use a large pot because fresh kale takes up an enormous amount of space at first. Add it in two or three batches if it doesn't all fit immediately; it will wilt quickly.
The amount of liquid left at the end can vary, especially when using frozen kale. Remove the lid during the last 10-15 minutes if there is too much broth. The finished kale should be moist but not swimming in liquid.
Cook the potatoes separately. This keeps them from breaking apart in the kale and makes it easier to store any leftovers.
The dish is supposed to be a bit peppery. Add more freshly ground black pepper at the table if you don't want to make the entire pot too peppery.
Storage
German kale is excellent reheated and often tastes even better the following day. Let leftovers cool, transfer them to an airtight container, and refrigerate them for up to 3 days.
Reheat the kale and sausages gently on the stove. Add a small splash of broth or water if it has become too thick.
The kale and sausages can be frozen for up to 3 months. I would freeze them without the boiled potatoes because potatoes can become watery and grainy after thawing. Defrost the kale in the refrigerator overnight and cook fresh potatoes before serving.
How to serve it
Serve the kale and sausages with boiled potatoes and extra German mustard. You could try making this Orange Mustard; it's a really nice twist. Some people like to mash the potatoes slightly into the kale on the plate. You don't need another side dish; this is already a substantial meal.
For another simple German dish, try my German Sauerkraut Meatballs.
German Kale Recipe (Grünkohl with Sausages)
Equipment
- Large pot
- Medium pot for cooking the potatoes
Ingredients
- 28-32 oz kale fresh or frozen, chopped, about 800-900 g weighed after removing the stems, Note 1
- 1 tablespoon lard goose fat, or vegetable oil, Note 3
- 1 large onion about 1 cup chopped (150 g)
- 2 oz thick-cut smoked bacon diced
- 1 tablespoon medium-hot German mustard or Dijon mustard
- ½ teaspoon whole allspice berries
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 4¼ cups chicken broth vegetable or beef broth work too
- 2 lbs potatoes
- 1 lb smoked sausages such as kielbasa, Note 2
- ground black pepper
- more mustard to serve
Instructions
- Prepare kale: Thaw frozen kale in a large sieve. If using fresh kale, remove the thick stems, wash the leaves thoroughly, and chop them.28-32 oz kale
- Prepare the ingredients: Finely chop the onion and cut the bacon into small pieces.1 large onion + 2 oz thick-cut smoked bacon
- Sauté: Melt the goose fat or heat the oil in the large pot. Cook the onion and bacon for about 3 minutes, stirring frequently.1 tablespoon lard + onions + bacon
- Add the kale: Stir it in well, cover the pot, and cook over medium-low heat for 10 minutes.
- Simmer: Add the mustard, allspice, salt, pepper, sugar, and broth. Stir well, cover, and bring to a boil. Reduce the heat and simmer for 20 minutes.1 tablespoon medium-hot German mustard + ½ teaspoon whole allspice berries + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + 1 teaspoon granulated sugar + 4¼ cups chicken broth
- Cut the sausages: In the meantime, cut the sausages into large chunks, about 1½-2 inches (4-5 cm).
- Cook the potatoes: Peel and wash the potatoes and cut them into large pieces. Place them in a pot, cover them with cold water, and add salt. Bring to a boil and cook until tender while you finish the kale.2 lbs potatoes
- Add the sausages: Tuck the sausage pieces into the kale. Cover the pot, leaving the lid slightly open, and simmer for another 20 minutes.1 lb smoked sausages
- If there is too much liquid left in the pot, remove the lid during the last 10 minutes so some of it can evaporate. The kale should remain moist, however, and should not be completely dry.
- Serve German kale: Taste and add more salt if necessary. Finish with plenty of freshly ground black pepper; the dish should be slightly peppery. Serve with the boiled potatoes and mustard.ground black pepper + more mustard to serve
Notes
- Kale: In Germany, fresh kale is only available for a few months during winter, so I usually use frozen chopped kale. It is already cleaned, removed from the stems, and chopped. Frozen kale is also available in the US, although fresh kale may be easier to find in some areas. Use about 28 - 32 oz; the exact amount is not important for this recipe. If using fresh kale, remove the thick stems, wash the leaves thoroughly, and chop them before cooking. I use frozen kale most of the time and only buy fresh kale when I feel particularly ambitious.
- Sausages: In Germany, I use Mettenden or Rauchenden, which are firm, smoked pork sausages. In the US, regular smoked pork sausage or kielbasa is the easiest substitute. The flavor and texture are not exactly the same, but both work well in this dish. Choose a plain variety without cheese or additional flavorings.
- Fat: Goose fat is traditional, but don't buy a whole container just for this recipe. Vegetable oil works perfectly well.
- Mustard: Use German medium-hot mustard if available. Dijon mustard is the closest widely available substitute. Don't use sweet Bavarian mustard or bright yellow American mustard.
- Bacon: German Speckwürfel are small cubes of cured, usually smoked pork belly. Thick-cut smoked bacon is the most practical US substitute. Cut it into small pieces before cooking.
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