Rustic To The Max: Kale with Kasseler, Sausage & Potatoes

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So in case you’re not familiar with this story yet: last Christmas when I visited home, I asked my family to contribute their favorite recipes, so I could post them to my blog. I already posted a few such as uncle Gerd’s Böfflamott, aunt Heidrun’s Sauerkraut Casserole, cousin Anna’s Kirschmichel – all great recipes that you need to check out, and still have a couple of recipes up my sleeve..! I thought adding some family charm to my blog could not be a bad move, so I will keep posting those recipes if that’s what you want to see (make sure to leave a comment below for me with feedback!).

Today, I decided to make uncle Axel’s “Leibspeise” aka favorite meal (just so you can put the family tree together, he is aunt Heidrun’s husband and father of cousin Anna ;-). His meal involves a good portion of meat, disguised by an even more generous serving of kale, which is why we’re calling this a “kale meal.” I mean, you are eating half a pound of kale in one portion, so I think the naming is appropriate here. One of the meats that goes into this dish is Kassler, smoked and brined pork. I can usually find smoked and brined pork chops at Whole Foods or at a local butcher shop here, make sure to check them out!

You also want to plan ahead when you make this meal; while it’s pretty low maintenance, the total cook time is around 4 hours, which makes this better suited as a Sunday supper kind of meal.

I’ll take a Honey Bourbon Smash with that!

I must admit, I am not the biggest bourbon/whiskey fan, BUT this cocktail is SO delicious and smooth! It must be the real Yucatan honey and the American bourbon that’s used in the German-American marriage of a spirit called Bärenjäger Honey Bourbon. And it’s divine! For availability of Bärenjäger in your area of the country, please click here.

Honey Bourbon Smash

Ingredients (makes one cocktail):

1.5 oz Bärenjäger Honey Bourbon

10 blueberries

3 orange slices


Muddle all ingredients in a mixing glass and add ice. Shake and strain into a rocks glass with fresh ice. Top with soda and garnish with an orange slice and more fresh blueberries. Prost!


Cousin Nikolaj’s Hefepfannkuchen Up Next!

If you try out uncle Axel’s recipe for Kale, make sure to leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes!   This way you will never miss out on any recipes to come! Next week, I will share his son Nikolaj’s favorite meal for yeast pancakes!

Recipe for Kale with Kassler, Sausages and Potatoes

Ingredients for 4 servings:

  • 4 slices thick cut bacon
  • 4 brined & smoked pork chops (I am usually able to get it at Whole Foods, or your local butcher may be able to supply you)
  • 4 sausages of your choice (I used smoked chicken apple sausages)
  • 2 lbs (1 kg) fresh kale, rinsed, stems removed, and chopped into small pieces
  • 2 Tbsp butter
  • 2 yellow onions, diced
  • 1 Tbsp dijon mustard
  • 13.5 oz (400 ml) vegetable broth
  • 2 Tbsp potato starch
  • 14 oz (400 g) baby dutch potatoes, peel left on
  • 1 Tbsp butter
  • salt, pepper, nutmeg to taste
  • fresh parsley for garnish

Method (scroll down for images):

  1. In the largest pot you have, melt 2 Tbsp of butter over medium high. Sauté the onion and bacon in it (I ended up cutting the bacon into pieces, but you can leave it whole if you would like).
  2. Add the chopped up kale and continue sautéing for a few more minutes until it wilts. Add in half of the broth, spices and mustard. Cover with a lid and let simmer over medium low heat for 45 minutes.
  3. Add the sausages, the remaining broth and let simmer for another 30 minutes. Turn off the heat, and let sit for 2 more hours, so the flavor of the sausages can fully seep into the kale.
  4. After 2 hours of sitting, reheat the kale on medium high heat. Season the pork chops (Kassler) with salt and pepper, and sautee in a grilling pan on medium high heat for 3 minutes each side, then transfer to the pot of kale for 10 more minutes.
  5. In the meantime, boil the potatoes in salted water until fully cooked, then sauté in some butter and fresh parsley. Season with salt and pepper.
  6. Before plating, remove the pork, sausage, and bacon (unless you cut it into pieces) from the pot and thicken the liquid with some potato starch, then season to taste with salt, pepper and nutmeg.
  7. Divide everything into 4 portions, arrange on plates and enjoy! Guten Appetit!

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Some German Family Recipes You Need To Try:

What I Used For Axel’s Kale Dish & Cocktail Pairing


Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.