German style Gruenkol (Kale) and Sausage

(UPDATED) One of my current roommates has a German husband and thus is our resident expert on all things German. I told her about my recent blogging and obsession with kale, and she then whips up this traditional northern Germany recipe of sausage and kale that is one of her husbands favorites. Her husband is actually in Germany as we speak, so it was a fitting tribute to him there…(where I am sure he is having some of it there traditional German style *smiles*). I tried to find a recipe online that was similar to what she made (Recipe), but I will briefly lay out what I saw her do while making it.


  • 1 lb of Kale (stemmed, washed and chopped)
  • 1 onion (chopped)
  • 1/2 package of bacon
  • 1 lb of small sausage links (cut in half)
  • 2 lbs of Kielbasa sausage (scored and cut into fourths)
  • 1 lb potatoes (cut into large chunks)
  • salt & pepper to taste


  • In a large pot, cook down kale in a pot filled half way up with water.
  • While kale is cooking, sauteed sausages and bacon in a large skillet. The bacon is broken up into smaller bits as it gets crispier.
  • When the sausage and bacon are done cooking, transfer to pot with the cooked kale.
  • Pour water into skillet and scrap up the “bits”. Transfer the liquid to the pot.
  • Add the potatoes and the chopped onion to the pot and fill with water until everything is covered.
  • Bring to boil and then simmer until potatoes/onion are tender.
  • Season dish with the secret ingredient Fondor (a blend of onion, garlic and delicious spices and herbs…according to my roommate a German favorite!)

*Note: my roommate said that her husband with drain most of the liquid when serving himself and then add mustard to the sausages. I ate it just as it was made and it was also tasty that way!

This was a delicious treat today (especially because I didn’t have to make it *smiles*), but by no means have I made this myself. Any comments or suggestions are greatly appreciated!!!!