Grünkohl mit Pinkel und Mettenden - Oldenburger Art vom Pfälzer

pinkel sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces calories while maintaining flavor.

mettenden sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage provides a leaner option.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier and cheaper.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork bacon

Turkey bacon is lower in fat.

Welcome to the cooking show with Bern and his father.

Discuss the dish being made: Grünkohl mit Pinkel und Mettenden.

List ingredients needed: grünkohl, onion, schmalz, mettenden, pinkel sausage, potatoes, salt, black pepper, and water.

Mention that the recipe is for 30 people but will provide a version for 4 people.

Melt 100g of schmalz in a large pot.

Chop the onion and sauté it in the melted schmalz until translucent.

Add the frozen grünkohl to the pot with the sautéed onion.

Pour in 0.5 liters of water for the smaller recipe.

Season with salt and black pepper to taste.

Bring the mixture to a gentle simmer for about 20-30 minutes, stirring occasionally to prevent sticking.

Add hafergrütze to the pot and let it cook for another 15 minutes until it thickens.

Introduce the mettenden and pinkel sausages to the pot and let them warm through for about 15 minutes.

Serve the dish with boiled potatoes, optionally sautéed in margarine and sugar for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens