Kale and Pinkelwurst
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup chopped onion
- 4tablespoons butter
- 8cups chopped, washed fresh kale
- 1cup water
- Salt and white pepper, to taste
- 1pinkelwurst, see note
Preparation
- Step 1
In a deep pot, saute the onion in the butter until transparent. Add the kale and mix thoroughly. Add the water, salt (only a little at this point) and pepper and bring to a boil.
- Step 2
Pierce the pinkelwurst all over with the point of a skewer and place it on top of the kale. Cover the pot tightly and simmer 1 hour, or until the kale is quite tender. Near the end, uncover and boil away any surplus liquid.
- Step 3
Leaving the pinkelwurst in the pot, slit open the casing with a knife and empty its filling onto the kale. Discard the casing, mix the kale and wurst together and serve.
- Pinkelwurst is a ''sausage'' filled with oats, fat, onions and spices and is available from butchers who handle German-style pork products, such as the Karl Ehmer or Schaller & Weber brands.
Private Notes
Comments
I added some diced left over pork chop (including fatty ends) to the dish. Delicious and even better next day reheated.
The recipe calling for one pinkelwurst is a bit vague since different butchers make different size pinkelwursts. I made this recipe with 1 lb. of pinkelwurst and I felt there wasn't enough kale. Next time, I'm going to use 16 cups of chopped kale per 1 lb. of pinkelwurst.
This came out great. I went light on the salt because the sausage is very salty. I also added diced apple to the kale. Next time, I'd make it with potatoes, too. The suggestion of nutmeg was lovely. My family remembers eating this dish in 1950s NYC. And now we've found it again. Thanks for the recipe, NYT.