German > Regional > Northern German > Lower Saxony

Grünkohl-Pinkel-Kuchen Recipe

Ingredients with Measurements:
- 1 lb. fresh kale, chopped
- 1 lb. pinkel sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup milk
- 2 eggs
- 1/4 cup vegetable oil

Special Equipment Needed:
- 9-inch springform pan
- Large mixing bowl
- Skillet
- Wooden spoon
- Whisk
- Cutting board
- Chef's knife

Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a skillet, cook the pinkel sausage until browned. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic until softened. Add the chopped kale and cook until wilted. Remove from heat and set aside.
4. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
5. In a separate bowl, whisk together the milk, eggs, and vegetable oil.
6. Add the wet ingredients to the dry ingredients and mix until well combined.
7. Fold in the cooked pinkel sausage and kale mixture.
8. Pour the mixture into a greased 9-inch springform pan.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Let the Grünkohl-Pinkel-Kuchen cool for 10 minutes before removing from the pan.


Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 360
Fat: 22g
Carbohydrates: 25g
Protein: 16g

Substitutions for ingredients:
- Pinkel sausage can be substituted with any smoked sausage.
- All-purpose flour can be substituted with gluten-free flour.
- Milk can be substituted with almond milk or soy milk.

Variations:
- Add diced potatoes to the kale mixture for a heartier dish.
- Use spinach instead of kale for a milder flavor.
- Add shredded cheese to the mixture for a cheesy twist.

Tips and Tricks:
- Make sure to remove any tough stems from the kale before chopping.
- Use a sharp knife to slice the pinkel sausage.
- Grease the springform pan well to prevent sticking.

Storage Instructions:
Store leftover Grünkohl-Pinkel-Kuchen in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat Grünkohl-Pinkel-Kuchen in the oven at 350°F for 10-15 minutes or until heated through.

Presentation Ideas:
Serve Grünkohl-Pinkel-Kuchen on a platter with a sprinkle of chopped parsley on top.

Garnishes:
Garnish with a dollop of sour cream or crème fraîche.

Pairings:
Pair Grünkohl-Pinkel-Kuchen with a crisp green salad.

Suggested Side Dishes:
Serve Grünkohl-Pinkel-Kuchen with boiled potatoes or roasted root vegetables.

Troubleshooting Advice:
- If the Grünkohl-Pinkel-Kuchen is too dry, add a splash of milk to the mixture before baking.
- If the Grünkohl-Pinkel-Kuchen is too wet, add a tablespoon of flour to the mixture before baking.

Food Safety Advice:
Make sure to cook the pinkel sausage to an internal temperature of 165°F to ensure it is safe to eat.

Food History:
Grünkohl-Pinkel-Kuchen is a traditional dish from the northern region of Germany, particularly in the state of Lower Saxony. It is typically served during the winter months and is a hearty and comforting dish.

Flavor Profiles:
Grünkohl-Pinkel-Kuchen has a savory and slightly smoky flavor from the pinkel sausage. The kale adds a slightly bitter and earthy flavor to the dish.

Serving Suggestions:
Serve Grünkohl-Pinkel-Kuchen as a main dish for dinner or as a hearty brunch dish.

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Region: German

Taste: Savory, Smoky, Salty, Sour, Umami