Braunkohl and Bregenwurst

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Braunkohl and Bregenwurst

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Adjust Servings:
1 pound coarsely chopped fresh kale or 12 ounces frozen kale, chopped
2 Bacon strips
1/2 Onion
2 tsp beef stock / bouillon
1 tbsp mustard
freshly ground black pepper
4 sausages such as bratwurst or frankfurters
1 thick slice ham optional
  • 105 min
  • Serves 3
  • Medium




In it’s simpliest form, this dish is a fried sausage served with potatoes and kale… but any German will tell you it is much more than that! The Bregenwurst (sausage) can be either smoked or simply grilled. The potatoes are often plainly boiled and seasoned with saly and pepper. The kale is blanched in the potato water and seasoned with salt, pepper, and sometimes onions. The whole dish is hearty and a family favourite throughout the week. It is sometimes served with hard boiled eggs as well.

As the sausage is only sold from November to February, Braunkohl and Bregenwurst is a typical German winter dish.


  1. Clean the kale. Remove the thick middle stem and chop the leaves. Bring a pot of water to a boil and blanch the kale for 1 minute, then drain. You may also use frozen kale, thawed and drained.
  2. In a frying pan, brown the bacon. Sauté the onion in the pan with the bacon and its grease and add the kale. Cook for 2 to 3 minutes and then add water to cover. Stir in beef bouillon. Simmer for 30 minutes.
  3. Add the mustard and stir. Place the sausages and optional ham on top of the kale and simmer for another 30 minutes. Pepper to taste. Salt only after tasting as the meat is salty.
  4. Serve hot and enjoy.

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