Germany By Food Enthusiasts · 6 min read

National Dish Germany: Kale with Pinkel Sausage (Recipe)

Braised curly kale with Pinkel sausage, smoked bacon and boiled potatoes on a rustic plate

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Few dishes capture the spirit of a north German winter quite like Kale with Pinkel Sausage. Hearty, warming and deeply rooted in the kitchens of Lower Saxony and Bremen, it brings together slow-braised curly kale and richly spiced sausages for a plate that feels like a hug on a frosty day. This is honest, rustic comfort food at its very best — the sort of meal that draws family and friends around the table when the temperature drops. Bring a taste of the cold, blustery North straight into your own kitchen.

About Kale with Pinkel Sausage

Kale with Pinkel Sausage is a traditional dish from the north of Germany, especially popular across Lower Saxony and Bremen. It is a hearty winter dish that comes into its own during the cold months, when curly kale is at its sweetest after the first frosts. The robust, earthy flavour of the kale pairs beautifully with the spiced, smoky Pinkel sausages, creating a plate that is filling, comforting and full of regional character. It belongs to a long tradition of warming German cold-weather cooking.

Ingredients (serves 1–2)

500g fresh curly kale
2 Pinkel sausages
1 onion
200g smoked bacon
4–5 medium potatoes
1 tablespoon mustard
Salt and pepper, to taste
1 tablespoon rolled oats (optional)
Water or vegetable stock

Shopping for the ingredients

When shopping for the ingredients, it is well worth seeking out fresh, good-quality produce to do this dish justice. Curly kale is best bought at a farmers’ market or from a well-stocked supermarket, ideally after the first frosts when the leaves taste milder and sweeter. Pinkel sausages are a regional speciality, so you will most reliably find them at a local butcher. A good piece of smoked bacon rounds out your shopping list.

Preparing the dish

A little preparation goes a long way with this recipe. Wash the curly kale thoroughly and strip out the thick, woody stalks so you are left with tender leaves. Peel the onion and chop it finely, then cut the smoked bacon into small pieces. Peel the potatoes and boil them in salted water until almost tender, ready to join the kale later. With everything prepped and to hand, the dish comes together smoothly.

Step-by-step instructions

Fry the onions and bacon in a large pot until golden and fragrant.
Add the curly kale and sauté briefly to coat it in the flavourful fat.
Pour in water or vegetable stock to deglaze, then leave to simmer gently for about 1 hour.
Add the Pinkel sausages and let everything steep for a further 30 minutes.
Boil the potatoes in a separate pan, then add them to the kale.
Season to taste with salt, pepper and mustard.
Stir in the rolled oats if you like, to bind the dish to a thicker consistency.

Gluten-free / lactose-free version

This dish is naturally well suited to a gluten-free and lactose-free table, as the kale and vegetables contain no gluten or dairy of their own. The key is to check the sausages and any stock carefully, since these can sometimes hide gluten or milk-based additives — choose certified gluten-free Pinkel sausages or a suitable alternative. With a few mindful swaps, everyone at the table can enjoy this hearty northern classic without worry.

Tips for vegans and vegetarians

For a vegan or vegetarian version, replace the Pinkel sausages with tofu or seitan, which soak up the savoury flavours beautifully. Vegans can also use smoked tofu in place of the bacon to keep that lovely depth of smokiness. Cook the kale in a good vegetable stock and finish with mustard, and you will have a plant-based stew that loses none of the comforting warmth of the original.

More tips and tricks

Like many stews, Kale with Pinkel Sausage tastes even better the next day, so it is well worth making it a day ahead and letting the flavours mingle overnight. A few drops of apple cider vinegar stirred in at the end brighten the dish and balance its richness. Cooking it low and slow is the secret to silky, mellow kale, much like the gentle braising behind a Green Bean Stew.

Adapting the recipe to your taste

This recipe is wonderfully forgiving and easy to tailor to your own preferences. Adjust the quantities of each ingredient to suit your appetite, and if you like things bolder, add more mustard or a few extra spices. You can also control the texture simply by using more or less liquid — keep it brothy and loose, or let it reduce down to something thicker and more rustic. Make it exactly the way you like it.

Ingredient substitutions

If you cannot track down Pinkel sausages, there are plenty of good stand-ins. Mettenden (cured smoked sausages) or a regular Grützwurst work well and keep the dish firmly in its north German tradition. A smoked pork chop or a coarse smoked sausage will also do the job nicely, in the same spirit as the smoky, savoury notes you find in a North German Pears, Beans and Bacon Stew.

Drink pairing ideas

A cold beer is the classic companion to this dish, its crisp bitterness cutting cleanly through the rich, hearty kale. In the North, a small glass of schnapps alongside is a much-loved tradition during kale season. If you prefer something alcohol-free, a cloudy apple spritzer or a robust, full-bodied tea both pair surprisingly well and keep the meal feeling warming and complete.

Serving and presentation ideas

Serve this dish in deep, rustic bowls or plates to match its homely, country-kitchen character. A scattering of fresh herbs over the top adds a touch of colour and freshness, while a thick slice of crusty bread on the side is the perfect way to mop up every last bit of the savoury juices. Simple, generous and inviting — exactly as a winter stew should be.

A bit of history

Curly kale has deep roots in north German and Dutch cooking and was already a prized winter vegetable in the Middle Ages, valued for thriving in the cold and tasting sweeter after frost. The pairing with Pinkel sausage became a beloved tradition in Lower Saxony and Bremen, where it is still served at special occasions and the famous communal “Kohlfahrt” kale outings. It remains one of the proudest expressions of German cuisine.

More recipe ideas

Summary: Kale with Pinkel Sausage

Kale with Pinkel Sausage is a robust, hearty dish that is held in particular affection across northern Germany. With careful cooking and a few personal touches, it is sure to become a highlight in your own home as well. Whether you serve it as a warming family supper or as the centrepiece of a festive winter gathering, this northern classic delivers comfort, tradition and flavour in every spoonful. Give it a try and let the taste of the North win you over.