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Grünkohl mit Pinkel, a hearty dish from northern Germany, is much more than a meal, it’s a tradition, a celebration of regional flavours, and a warming comfort during the cold months.
This dish pairs slow cooked kale with a robust sausage called Pinkel, creating a satisfying combination of earthy greens and rich, smoky meat. Whether enjoyed as part of a winter gathering or a casual family meal, Grünkohl mit Pinkel showcases the simplicity and depth of German country cooking.
What Is Grünkohl mit Pinkel?
Grünkohl mit Pinkel translates to “kale with sausage” in English, but its simplicity belies the care and tradition behind it. The dish starts with Grünkohl, a winter hardy kale that develops its best flavour after the first frost.
The kale is cooked slowly with onions, mustard, and pork fat or lard, infusing it with a rich, savoury depth. The star of the dish, Pinkel, is a distinctive sausage made from pork, oats, and spices, giving it a smoky, hearty flavour that perfectly complements the kale.
Traditionally served with boiled potatoes or even a slice of rye bread, Grünkohl mit Pinkel is a quintessential winter dish in regions like Bremen and Oldenburg. Its warming qualities and robust flavours make it a perfect antidote to frosty evenings, bringing comfort and nourishment to the table.
Ingredients and Taste
The ingredients in Grünkohl mit Pinkel are as rustic as they are flavourful. Kale, the main component, is slow cooked to tenderness, allowing its slightly bitter and earthy flavour to mellow and meld with the savoury broth. Onions add sweetness, while mustard and pork fat deepen the dish’s complexity.
The Pinkel sausage, with its unique blend of pork, oats, and spices, introduces a smoky richness that elevates the dish from simple to indulgent. This pairing of tender greens and sausage creates a harmonious balance of flavours; earthy, smoky, and slightly tangy, with a richness that’s cut perfectly by the natural freshness of the kale.
When served with boiled potatoes, the dish gains a satisfying heartiness, with the potatoes absorbing the flavourful juices from the kale and sausage. Each bite feels like a celebration of simple, honest ingredients treated with care.
A Taste of History
Grünkohl mit Pinkel has been a beloved part of northern German cuisine for centuries, rooted in the agrarian traditions of the region. Kale, a hardy winter vegetable, was an essential crop for rural communities, providing a reliable source of nutrition during the colder months.
The addition of sausage, particularly Pinkel, reflects the resourcefulness of German cooking, where every ingredient is maximized for flavour and sustenance.
The dish is closely tied to communal gatherings, particularly “Grünkohlfahrten,” or kale tours, where friends and families walk together in the countryside during the winter before sitting down to a hearty meal of Grünkohl mit Pinkel. This tradition emphasizes not only the joy of the dish itself but also its role in fostering connection and celebration during the darker, colder months.
Grünkohl mit Pinkel (Kale with Sausage) Recipe
Serves: 4 people
Ingredients:
For the Kale Dish:
- 800g fresh curly kale, stems removed and leaves roughly chopped
- 2 medium onions, finely chopped
- 2 tablespoons lard or clarified butter
- 500ml vegetable or beef broth
- 4 medium potatoes, peeled and halved
- 1 teaspoon mustard
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
For the Sausage:
- 4 Pinkel sausages (or substitute with smoked sausages like Mettwurst or Kielbasa)
- 200g smoked bacon (optional)
For Serving:
- Boiled or mashed potatoes (optional as a side)
- Mustard (for garnish)
Directions
To begin, blanch the kale to enhance its flavour and soften its texture. Bring a large pot of salted water to a boil. Add the chopped kale and cook for 3–4 minutes. Drain the kale thoroughly in a colander and set it aside. This step removes any bitterness and makes the kale easier to cook.
In a large pot or Dutch oven, melt the lard or clarified butter over medium heat. Add the chopped onions and sauté for 5–7 minutes until they are soft and translucent. Stir frequently to prevent browning.
Add the blanched kale to the pot, stirring well to coat it with the onion mixture. Season with salt, pepper, and sugar. Stir to combine, ensuring the seasoning is evenly distributed across the kale.
Pour the broth into the pot. Add the mustard and mix well. Cover the pot with a lid, reduce the heat to low, and let the kale simmer gently for 45 minutes. Stir occasionally to ensure even cooking and to prevent sticking.
While the kale is simmering, prepare the sausages. If using Pinkel sausages, prick them lightly with a fork to prevent bursting during cooking. Add the sausages and smoked bacon (if using) to the pot with the kale for the final 20 minutes of cooking. This step allows the sausages to absorb the kale’s flavours.
Check the kale’s consistency and seasoning. Adjust with additional salt, pepper, or sugar if needed. The kale should be tender and well infused with the flavours of the broth and seasonings.
As the kale finishes cooking, boil or mash additional potatoes as a side dish if desired. Their mild flavour pairs beautifully with the rich and savoury kale and sausage.
To serve, arrange the kale on a large platter and top with the sausages and bacon. Serve with mustard on the side and, optionally, boiled or mashed potatoes. For an authentic presentation, garnish with a sprig of fresh parsley and a dollop of mustard next to each sausage. Enjoy this hearty dish with a glass of German beer or a refreshing apple cider.
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