Green Kale with Mustard-horeradish Mashed Potato

Author: Denni Schnapp Status: published Published: Oct 03,2007 license cc-by-nc-sa tags: Cooking, Food, Sausages, Grünkohl, Green Kale, Cabbage, 0   Share on Facebook Share on Twitter

It's a German thing, but I use whatever is available, so some of the sausages are Polish.

Traditionally, this dish contains chunks of smoked fatty bacon or pork belly, smoked sausage and boiled sausage (regional variations apply).

Remove the stalk from the kale and blanch five minutes. Chill in ice water. Drain and chop roughly.

Chop and fry an onion until soft. If desired, add chopped celery. Add smoked bacon cubes and fry a few more minutes.
Add chunks of smoked sausages, just cover with water and arrange kale on top.
Simmer gently 1/2 hour. Check seasoning, add crumbled vegetable stock cube or salt and white pepper.
Stir in 2-3 tbsp oat flakes. This is the traditional way of thickening the gravy.
Now add some boiled sausage to taste and simmer another 1/2 hour.

Bring potatoes to the boil. Prepare butter, milk, horseradish cream and grain mustard (to taste).
When soft, drain potatoes and mash. Add the condiments and milk to desired consistency (use more milk than I did!) and adjust seasoning.

Done.

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