Germany By Food Enthusiasts · 6 min read

National Dish Germany: Bremen Pinkel with Kale (Recipe)

Bremen Pinkel sausages served on a bed of braised kale with boiled potatoes

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When the days turn cold and the wind sweeps in off the North Sea, few dishes warm the soul quite like Bremen Pinkel with Kale. This hearty northern German classic pairs the smoky, well-seasoned Pinkel sausage with tender, slow-braised kale and floury potatoes. It is honest, generous food, the kind that brings friends and family round the table on a frosty winter’s evening — and a proud cornerstone of the cooking around Bremen.

About Bremen Pinkel with Kale

Bremen Pinkel with Kale is a traditional northern German dish that is especially treasured in and around the city of Bremen. The combination of spiced Pinkel sausage and tender kale makes for a hearty meal that is perfectly suited to cold winter days. Kale is wonderfully rich in nutrients, while the Pinkel sausage takes on its unmistakable aroma through gentle smoking. Together they create a dish that not only fills the belly but also warms the soul and brings people together.

Ingredients (serves 1–2)

500 g kale (fresh or frozen)
2–3 Bremen Pinkel sausages
1 onion
2–3 floury potatoes
1 tablespoon mustard
Salt and pepper, to taste
1–2 tablespoons oil or butter

Shopping for the ingredients

When buying kale, it is important to look for freshness. Fresh kale should be a vibrant, deep green and feel crisp to the touch. Bremen Pinkel sausages are often found at specialist butchers or in supermarkets with a good selection of sausages, so do try to choose the freshest you can to get the best flavour. Alongside the basics, it is well worth visiting your local market to pick up fresh, seasonal produce — much as you would for a North German Pears, Beans and Bacon Stew.

Preparing the dish

Getting the dish ready takes very little time and is refreshingly straightforward. Begin by washing and trimming the kale, particularly if you are using fresh leaves. Remove the thick stalks, as these can often be tough. The potatoes should be peeled and cut into cubes, which shortens the cooking time and ensures an even consistency. Finely dice the onion, as it lends the dish an extra layer of aroma.

Step-by-step instructions

Sauté the onion in a large pot with a little oil or butter until translucent.
Add the kale and fry briefly until it has wilted and collapsed down.
Stir in the potato cubes and pour over enough water to cover everything well.
Lay the Pinkel sausages on top of the mixture and bring it all to the boil.
Simmer over medium heat for about an hour, until the potatoes are soft.
Season with mustard, salt and pepper, then serve.

Gluten-free / lactose-free version

Anyone who needs to watch their gluten or lactose intake can adapt this recipe with ease. Pinkel sausage comes in many varieties, so look out for a gluten-free version. For a lactose-free version, simply use a plant-based oil or margarine in place of butter. The other ingredients, such as kale and potatoes, are naturally gluten- and lactose-free, so everyone can enjoy the dish without compromise.

Tips for vegans and vegetarians

For a vegan version of Bremen Pinkel with Kale, you can swap the Pinkel sausages for plant-based sausages or seitan alternatives. It is also a good idea to replace the butter with a plant-based oil. Use a vegan stock for cooking to deepen the flavours. You might bulk the dish out with an extra helping of vegetables, such as carrots or turnips, to make it even more substantial.

More tips and tricks

To bring out the full flavour of the kale, it is well worth letting the dish rest overnight, as this improves the taste considerably. You can also add a pleasant nuttiness by scattering toasted sunflower or pine kernels over the finished dish. If you like things heartier still, try adding bacon or diced ham, cooking it down with the rest of the ingredients — a trick that also works beautifully in a Pea Stew with Bacon.

Adapting the recipe to your taste

Tailoring this recipe to your own preferences could not be simpler. For a spicy kick, add a pinch of chilli flakes or stir in a little extra pepper. The type of sausage can be varied too; try regional or specialist varieties to suit your taste. You can also change the ratio of kale to potatoes, depending on whether you prefer a greener dish or a more substantial one.

Ingredient substitutions

If you cannot find Bremen Pinkel sausages, you can use beef sausage or another smoked sausage that you enjoy. For a more robust flavour, game sausage makes an excellent choice. As an alternative to kale, you might use savoy cabbage or other leafy greens, which can be prepared in a similar way and offer a comparable taste — the same green that works so well in a Potato and Savoy Cabbage Stew. Be creative and experiment with different flavours.

Drink pairing ideas

Bremen Pinkel with Kale goes especially well with full-bodied beers from the region, such as a robust pilsner or a malty dark lager. These harmonise wonderfully with the hearty character of the dish. Alternatively, you could choose a red wine to support the flavours, or a non-alcoholic option such as apple juice, whose gentle sweetness provides a pleasant contrast. A spiced mulled wine also makes a splendid companion, particularly in the depths of winter.

Serving and presentation ideas

An appealing presentation adds to the pleasure of the meal. Serve the kale in a large dish placed right on the table, so everyone can help themselves as they please. Garnish with fresh herbs, such as parsley or chives, for a lively splash of colour. The sausage can be sliced and served on a wooden board for a rustic look. Don’t forget to set out small bowls of mustard, which round off the whole experience.

A bit of history

Kale and Pinkel have a long tradition in northern German cooking. Originally conceived as peasant fare, it was prepared in the cold months when fresh vegetables were scarce. The Pinkel sausage grew out of the need to preserve meat, and today it is enjoyed with all manner of accompaniments. In Bremen there are even “kale outings” (Kohlfahrten), where people gather to enjoy this traditional dish together and swap stories over a shared meal — a sociable spirit that runs right through German cuisine.

More recipe ideas

Summary: Bremen Pinkel with Kale

Bremen Pinkel with Kale is a hearty dish that not only satisfies but truly warms the soul. The pairing of spiced Pinkel sausage and nourishing kale captures northern German cooking at its most delicious. What is more, the dish adapts easily to different tastes and needs, whether for vegans, vegetarians or anyone with food intolerances. Enjoy this traditional classic and invite friends to share it, so you can experience the convivial atmosphere it always brings with it.