Grünkohl mit Pinkel
German Kale with Smoked Sausage
A hearty and traditional Northern German winter dish featuring tender kale stewed with smoked sausages (Pinkel and Kasseler) and enriched with oats. Best enjoyed on a cold day.
🧂 Ingredients
- 2 kg Kale
- 500 g Pinkel sausages
- 400 g Kasseler (smoked pork loin or shoulder)
- 100 g Rolled oats or barley groats
- 1 liter Water or unsalted broth
- 2 medium Onions
- 100 g Bacon (optional, for flavor)
- to taste Salt
- to taste Black pepper
- for serving Mustard (medium-hot or sweet)
- for serving Boiled potatoes (e.g., waxy potatoes)
👨🍳 Instructions
- 1
Prepare the kale: If using fresh kale, remove the tough central stems and roughly chop the leaves. If using pre-cut kale, ensure it's thoroughly washed. Bring a large pot of lightly salted water to a rolling boil. Carefully add the kale and blanch for 5-10 minutes, until it wilts and turns bright green. Drain the kale well, pressing out excess water. Set aside.
⏱️ 15 minutes - 2
Start the stew base: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil or rendered bacon fat over medium heat. If using bacon, add it now and cook until crisp. Remove bacon and set aside, leaving the fat in the pot. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the rinsed oats or groats and stir for 1 minute to toast them slightly.
⏱️ 10 minutes - 3
Simmer the kale: Add the blanched and chopped kale to the pot with the onions and oats. Pour in the water or broth. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for at least 1.5 hours, stirring occasionally, until the kale is very tender and the oats/groats have softened and thickened the stew. The kale should be a deep, rich green.
⏱️ 1 hour 30 minutes - 4
Add the meats: Gently place the pricked Pinkel sausages and the chunks of Kasseler into the simmering kale. Ensure they are mostly submerged. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the sausages are cooked through and the Kasseler is tender. Avoid boiling vigorously, as this can cause the sausages to split.
⏱️ 45 minutes - 5
Season and serve: Taste the Grünkohl and season generously with salt and freshly ground black pepper. The smoked meats will add saltiness, so taste before adding too much. Ladle the hot Grünkohl mit Pinkel into bowls. Serve immediately with boiled potatoes (often waxy varieties like Linda or Annabelle) and a dollop of mustard. Garnish with the reserved crispy bacon, if used.
⏱️ 5 minutes
💡 Pro Tips
- ✓Traditionally, Grünkohl is best after the first frost, as this sweetens the kale and makes it more tender.
- ✓This dish is a staple of Northern German cuisine, especially in regions like Lower Saxony and Schleswig-Holstein.
- ✓A small shot of schnapps (like Korn) is often enjoyed after a hearty meal of Grünkohl, believed to aid digestion.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Other smoked sausages like Mettwurst or Kohlwurst can be used in place of or in addition to Pinkel.
- Some recipes include a small amount of pork fat or lard for added richness.
- For a vegetarian version, omit the meats and use a rich vegetable broth, adding smoked tofu or plant-based sausages.