Ingredients with Measurements:
- 1 pound of kale
- 1 pound of pinkel sausage
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 cups of milk
- 1 cup of heavy cream
- 1 cup of grated Gouda cheese
- Salt and pepper to taste
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of smoked paprika
Special equipment needed:
- Large pot
- Oven-safe casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the kale and remove the tough stems. Chop the leaves into bite-sized pieces.
3. In a large pot, bring salted water to a boil. Add the kale and cook for 5 minutes. Drain and set aside.
4. In the same pot, cook the pinkel sausage over medium heat until browned. Remove from the pot and set aside.
5. In the same pot, melt the butter over medium heat. Add the diced onion and minced garlic and cook until softened.
6. Add the flour to the pot and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
7. Slowly whisk in the milk and heavy cream until the mixture is smooth. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened.
8. Add the grated Gouda cheese to the pot and stir until melted.
9. Add the cooked kale and pinkel sausage to the pot and stir to combine. Season with salt, pepper, nutmeg, and smoked paprika.
10. Transfer the mixture to an oven-safe casserole dish.
11. Bake for 25-30 minutes until the top is golden brown and the sauce is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 36g
Carbohydrates: 15g
Protein: 24g
Sodium: 810mg
Sugar: 6g
Substitutions for ingredients:
- Kale can be substituted with collard greens or Swiss chard.
- Pinkel sausage can be substituted with smoked sausage or kielbasa.
- Gouda cheese can be substituted with cheddar or Swiss cheese.
Variations:
- Add diced potatoes to the pot for a heartier dish.
- Use ground pork instead of pinkel sausage for a milder flavor.
- Add a layer of sliced potatoes to the bottom of the casserole dish before adding the kale mixture.
Tips and tricks:
- Be sure to remove the tough stems from the kale to ensure a tender texture.
- Use a sharp knife to cut the pinkel sausage into bite-sized pieces.
- Let the casserole cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the Grünkohl-Pinkel-Auflauf in individual ramekins for a cute presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the casserole before serving.
Pairings:
Serve with a side of crusty bread or German-style potato salad.
Suggested side dishes:
- German-style potato salad
- Roasted Brussels sprouts
- Crusty bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk to thin it out.
- If the top of the casserole is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Be sure to cook the pinkel sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Grünkohl-Pinkel-Auflauf is a traditional German dish that originated in the northern region of Lower Saxony. It is typically served during the winter months when kale is in season.
Flavor profiles:
This dish has a rich and creamy sauce with smoky and savory flavors from the pinkel sausage. The kale adds a slightly bitter and earthy flavor, while the Gouda cheese adds a nutty and tangy note.
Serving suggestions:
Serve the Grünkohl-Pinkel-Auflauf as a main dish for a cozy winter dinner.
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Region: German