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german kale with sausages and potatoes in a bowl
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German Kale Recipe (Grünkohl with Sausages)

Traditional German kale with smoked sausages and potatoes makes a hearty winter meal. This easy Grünkohl recipe is filling and comforting.
Prep Time20 minutes
Cook Time55 minutes
Course: German Main Course, Main Course, Sausages and Bratwurst
Cuisine: German
Servings: 4 servings
Calories: 680kcal
Author: Adina Beck

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
US - EU

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

  1. 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.
  2. 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.
  3. Fat: Goose fat is traditional, but don’t buy a whole container just for this recipe. Vegetable oil works perfectly well.
  4. 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.
  5. 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.

Nutrition

Serving: 1/4 of the dish | Calories: 680kcal | Carbohydrates: 57g | Protein: 28g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 2453mg | Potassium: 1997mg | Fiber: 14g | Sugar: 7g | Vitamin A: 20036IU | Vitamin C: 234mg | Calcium: 573mg | Iron: 7mg