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.