Edible Memphis

Kale with Andouille Sausage
Sabine Baltz
Fratelli’s at the Garden

Use Andouille instead of traditional Bregenwurst. This is a recipe for cold days. Serves five hungry people.

5 lb kale washed and chopped
4 medium onions chopped
2 oz lard or butter (½ stick)
4 ½ cups vegetable broth
2 TBSP sharp mustard (like Dijon)
10 andouille sausages
1 lb bacon cut in ½" cubes
Some oatmeal, not instant (for thickening)

Melt lard or butter in sauce pan, add bacon and onions and cook until translucent.
Add 5 sausages, kale and broth. Bring to a light simmer and cook for for about 2 hours until kale is soft. Take out sausages and cut into small pieces and return to kale.
Add mustard, pepper and salt to taste. Stir in a few oatmeal flakes at a time until juices have been absorbed.
Add remaining sausages to heat up and serve with salt-water boiled peeled potatoes.
Hint : After boiling potatoes to a firm state, pour off water and put back on stove to "steam off" excess water in the potatoes for about 30 seconds