Porter
A little bit lighter than a stout, Porters are great when you want a rich beer that isn’t overly heavy.
German Kale & Sausage Stew (Grünkohl) Recipe
View more Leahy's Sausage Recipes, One Dish Recipes
Prep Time
20 min
Total Time
2.5 hrs
Yield
Serves 4-6
If you like an Italian-style Sausage & Kale Soup, you need to try this recipe for Grünkohl – a traditional German Kale & Sausage Stew. We all know that German cuisine features lots of different sausages, but kale is also a traditional part of the cuisine. This stew is a Northern German comfort food classic, and we totally understand why the Germans like it so much. As the kale cooks in the broth, it becomes tender and flavorful, absorbing the flavors of all of the other ingredients in the pot. The kale is super delicious, and don’t forget there are also potatoes and sausage to enjoy!
For this recipe, we recommend using sliced Kielbasa, but you can use any fully-cooked smoked sausage. Some suggestions from Lake Geneva Country Meats would be our Smoked Polish Sausage, or for a spicier stew, our Smoked Andouille Sausage. Traditionally, speck is used instead of bacon. Speck is simply pork fat, which if you have laying around the house, you can use instead of bacon. However, we like using bacon, as we think the smoky, salty flavor of the bacon contributes to the stew!
Did you try this recipe? Do you have another favorite German recipe that you like to make? Leave us a comment with your thoughts on this recipe, and any tips you may have to share with everyone else!
Ingredients
- 2 Tbsp Butter
- 2 slice Bacon (sliced)
- 1/2 lb Leahy’s Smoked Kielbasa Sausage (sliced into 1″ pieces)
- 2 Yellow Potatoes (diced)
- 3 lb Kale (roughly chopped)
- 2 cup Chicken Broth
- 1 Tbsp Yellow Mustard Seeds
- 2 tsp Salt
- 2 tsp Black Pepper
- 2 tsp Dijon Mustard
Directions
Add the butter to a large Dutch oven and melt over medium heat. Once melted, add the bacon, kielbasa, and yellow potatoes. Cook until golden brown.
Add the kale, chicken broth, and mustard seeds. Bring the mixture to a boil, then cover the Dutch oven, reduce heat to a simmer, and let cook for 2 hours.
Once the stew is cooked through, season with salt, pepper, and Dijon mustard. Adjust the seasoning to your taste. Enjoy!
