When Kale Meets Sausage: My Love Affair with Grünkohl & Pinkel
Have you ever tried a dish so hearty and comforting that it feels like a warm hug from the inside out? For me, that’s Grünkohl & Pinkel, the German kale stew with sausage that’s been warming souls for generations. It all started on a frosty evening during a visit to my hometown in Northern Germany. My Aunt Helga, known for her no-nonsense approach and legendary cooking skills, insisted I join her for a traditional “Grünkohlessen” (kale feast).
As we sat around the table, the aroma of simmering kale, smoky sausages, and hearty potatoes filled the air. Even Pretzel, our ever-curious dachshund, was sniffing around, hoping for a taste. One spoonful, and I was hooked! The rich flavors transported me back to simpler times, and I knew I had to bring this recipe back to the U.S. to share with my family—and of course, all of you on Pretzel and Me.
So grab your biggest pot and your fluffiest slippers; we’re about to embark on a culinary journey that’ll make you fall in love with kale all over again (yes, really!).
The Hearty Heroes: Key Ingredients and Savory Swaps
Grünkohl (Kale)
- The Star of the Show: Traditionally, curly kale is used, especially after the first frost when it’s sweetest.
- Substitutions: If curly kale isn’t available, Tuscan kale or even collard greens can work in a pinch.
- Tip: Freezing the kale overnight can mimic the frost effect, making it tender and sweeter.
Pinkelwurst (Smoked Sausage)
- Flavor Powerhouse: Pinkel is a smoked sausage specific to Northern Germany, made with oats or barley.
- Alternatives: If you can’t find Pinkel, smoked kielbasa, Mettwurst, or a good quality smoked sausage will do.
- Vegetarian Option: Swap sausages for smoked tofu or omit entirely and add more potatoes.
Potatoes and Bacon
- The Comfort Crew: Potatoes add substance, while bacon brings a smoky depth.
- Variations: Sweet potatoes can add a unique twist, and turkey bacon works for a lighter version.
Cooking Tips: Crafting the Perfect Grünkohl & Pinkel
- Blanch the Kale: Briefly blanching the kale before stewing helps retain its vibrant color and reduces bitterness.
- Low and Slow: Simmering the stew slowly allows flavors to meld beautifully.
- One-Pot Wonder: Use a large Dutch oven or heavy-bottomed pot to make cooking and cleanup a breeze.
Authentic Grünkohl & Pinkel (German Kale Stew with Sausage)
Equipment
- Large Dutch Oven or Heavy-Bottomed Pot
- Cutting board
- Knife
Ingredients
Main Ingredients
- 2 lbs fresh curly kale stems removed and chopped
- 6 slices bacon diced
- 2 medium onions finely chopped
- 2 cups beef or vegetable broth
- 6 Pinkel sausages or smoked sausages of choice
- 6 small potatoes peeled and halved
- 1 tbsp mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Kale: Wash the kale thoroughly. Bring a large pot of salted water to a boil. Blanch the kale for 2-3 minutes, then drain and rinse with cold water. Chop finely and set aside.2 lbs fresh curly kale
- Sauté Bacon and Onions: In a large Dutch oven, cook the diced bacon over medium heat until it releases its fat and begins to crisp. Add chopped onions and sauté until translucent.6 slices bacon, 2 medium onions
- Add Kale and Broth: Stir in the chopped kale. Add mustard and pour in the broth. Stir well to combine.2 cups beef or vegetable broth, 1 tbsp mustard
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 1 hour, stirring occasionally.
- Add Potatoes and Sausages: Nestle the halved potatoes and sausages into the stew. Cover and continue to simmer for another 30-40 minutes, or until potatoes are tender.6 Pinkel sausages, 6 small potatoes
- Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, ensuring everyone gets a bit of kale, potato, and sausage.Salt and freshly ground black pepper
Notes
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat.
- Tip: This dish often tastes even better the next day as flavors deepen.
- Variations: Add oats or barley to the stew for extra heartiness.
Nutrition
Grünkohl & Pinkel in German Culture
In Northern Germany, particularly around Bremen and Oldenburg, Grünkohl & Pinkel isn’t just a dish—it’s an event! The “Kohlfahrt” (kale tour) is a winter tradition where friends and family take long walks, play games, and end up in a cozy inn to enjoy this hearty meal together. It’s all about camaraderie, good food, and perhaps a schnapps or two to keep warm. Bringing this dish to your table is like inviting a piece of German winter tradition into your home.
Bring a Taste of Germany to Your Table
There you have it—a traditional Grünkohl & Pinkel recipe that’s sure to warm your heart and satisfy your appetite. This hearty stew is more than just a meal; it’s an experience that brings people together, much like the German “Kohlfahrt” tradition.
I can’t wait for you to try this recipe and share it with your loved ones. When you do, please snap a photo (bonus points if you’re wearing a cozy sweater) and tag @pretzelandme on Instagram. Your kitchen adventures bring joy to our community!
What's Your Favorite Winter Dish?
Do you have a go-to meal that warms you up on chilly days? Share your favorites or any tweaks you’ve made to this recipe in the comments below. Let’s swap stories and recipes to keep the cozy vibes going!
Happy cooking and even happier eating!
I added some smoked sausages to bump up the flavor as my pinkelwurst was home made and not smoked. Delish! I also used gold potatoes.