UPDATE : 2018.11.17 SAT 17:21
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Gr?nkohl mit Pinkel und KasslerThe Korea Post introduces the representative foods of all the countries of the world.

▲Curly-Leafed Kale with Smoked Sausage and Salted Smoked Pork

Recipe
Ingrediens for 6 servings
? 6 “Pinkels” (smoked German blood sausages, about 600g total)
? 1kg of Washed kale, fresh or frozen
? 2 Onions, diced
? Salt
? Pepper
? 3 Table spoons of lard or butter oil
? 600-800ml Vegetable stock
? 300g Bacon, diced
? 800g potatoes , not peeled (side dish)
? 3 Table spoons of mustard
? 3 Table spoons of oat flakes or potato flour
? Optional: nutmeg, caraway, sugar

If using fresh Kale, start with cooking kale in salt water for 3-5 minutes. Then put the lard or butter oil in a big pot and melt it. Add onions and bacon and fry until golden. Now add kale, vegetable stock, salt, spices and mustard and let it cook on low temperatures with closed lid for 30 minutes (kale should be squishy). Place the sausages on top and continue to cook on low temperature for another 20-30 minutes (sausages only need to heat). Add the smoked pork on top and let it cook for another 20 minutes. If needed, add more

이경식 기자  edt@koreapost.com

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