My kale with Mettenden sausages and Kassler smoked pork is a stew for five people, cooked in a fire pot over a wood fire. The potatoes cook in the same pot. Here are the ingredients, preparation and how I control the simmering heat by changing the distance from the embers.
Kale with Mettenden and Kassler over the fire
A large pot, gentle heat and the occasional stir: that is all it needs while simmering. The distance from the fire matters. If the pot hangs too low, the kale quickly catches on the bottom.
Recipe at a glance
For 5 people · fire pot over a wood fire
Preparation: approx. 30 minutes
Cooking time: approx. 1–1½ hours
Total time: approx. 1½–2 hours
You need: a sufficiently large cast-iron pot, a tripod with secure suspension, a fire bowl, a cooking spoon, a meat thermometer, a knife and a chopping board.
Broth, bacon and meat already contain salt. Season sparingly at first, then taste the kale again at the end.
Method
1. Prepare the potatoes and kale
Peel the potatoes and cut them into bite-sized cubes of similar size. Peel and dice the onion, and dice the bacon. Wash fresh kale thoroughly, remove the coarse stalks and chop the leaves. Prepare frozen kale according to the packet instructions. Preparation can take longer than 30 minutes if using untrimmed fresh kale.
2. Fry the onion and bacon
Put the bacon in the pot and heat it slowly over the fire to release its fat. Add the diced onion and fry while stirring. The onion should turn lightly golden without becoming dark.
3. Add kale, potatoes and broth
Add fresh kale to the bacon in batches and cook while stirring until the leaves wilt. Add frozen kale according to the packet instructions and heat while stirring with some of the broth; do not dry-roast frozen kale. Stir in the diced potatoes and pour in the litre of broth or stock. Mix thoroughly.
4. Simmer gently
Let the kale simmer gently with the lid closed for about 1–1½ hours in total. Hang the pot well above gentle embers: the contents should bubble lightly, not boil hard. Stir carefully down to the bottom occasionally. If the stew catches, raise the pot. If it gets too dry, add warm broth or stock. Potatoes added at the start soften and help thicken the stew. For more distinct potato pieces, add them in the last 30–40 minutes instead and check doneness with a fork.
5. Add Mettenden and Kassler after about 40 minutes
Add the 5 Mettenden sausages and 5 slices of Kassler after about 40 minutes of cooking. Press them slightly into the hot stew and let them cook gently. Follow the packet instructions: Kassler is sold both raw and already cooked, and slice thickness affects cooking time. For raw meat, check at the thickest point for at least 70 °C for two minutes. Heat already cooked products through according to the packet instructions. Extend the cooking time if necessary; the potatoes must also be soft. BfR guidance
6. Thicken and season
Check the consistency towards the end: the potatoes already thicken the stew, and it thickens further as it stands. If too thin, sprinkle in oats in small amounts. Let them simmer and swell for a few minutes while stirring before adding more. The kale should remain moist, not become a solid mass. Only then season with salt, pepper and nutmeg.
7. Serve hot
Divide the kale and potatoes into five servings and add one Mettenden sausage and one slice of Kassler to each. Serve straight from the hot pot and enjoy.
Image note: My own photographs, edited with AI for light, colour and detail.